Amatriciana-Inspired Tortellini Soup
This rich, savory recipe combines creamy tortellini soup with spicy sausage, pancetta, wine, and Pecorino Romano cheese for Pasta alla Amatriciana-inspired flavor!
Servings 6 people
Equipment
- 1 Dutch oven
- 1 Stock pot
- 1 Wooden spoon or spatula
- 1 Chef's knife
- 1 Cutting board
- 1 Cheese grater
Ingredients
- 1 tbsp Extra virgin olive oil
- 4 oz Guanciale (or pancetta) diced
- 1 cup Onion diced
- 1 cup Carrots diced
- 6 cloves Garlic minced
- 1 lb Spicy ground sausage
- 1 tbsp Italian seasoning dried
- 1 handful Parsley fresh
- 1 tsp Red pepper flakes more or less, to taste
- 1 tsp Black pepper
- 1 cup Red wine (I used Cabernet Sauvignon)
- 2 tbsp Tomato paste
- 1 can Diced tomatoes 14 oz
- 28 oz Chicken broth (2, 14 oz cans)
- 1/2 cup Heavy cream room temperature
- 1 cup Pecorino Romano cheese freshly shredded
- 5 oz Spinach fresh
- 24 oz Cheese tortellini (I used a 1.5 lb package)
Instructions
- Fill a large pasta pot with water, add salt, and bring to a boil. Once the water boils, cook the 24 oz Cheese tortellini according to package directions. Don't overcook. Drain and set aside to cool.
- While the pasta water is warming up, heat 1 tbsp Extra virgin olive oil over medium heat in a separate, heavy-duty Dutch oven until shimmery and hot.
- Add 4 oz Guanciale (or pancetta) to the oil and cook, stirring frequently, until browned and crispy around the edges.
- Toss 1 cup Onion and 1 cup Carrots into the guanciale. Cook, stirring frequently until starting to soften and onions are starting to turn translucent, about 5-7 minutes.
- Add the 6 cloves Garlic to the veggies in the pot and cook for 2-3 more minutes.
- Crumble 1 lb Spicy ground sausage into the pot with the veggies. Use the spatula to break up the sausage, stirring until fully cooked/browned.
- Season with 1 tbsp Italian seasoning, 1 handful Parsley, 1 tsp Red pepper flakes (if using), and 1 tsp Black pepper.
- Carefully pour in 1 cup Red wine and let it deglaze the pan, scraping the bottom with your spatula to pull up all of those flavorful browned bits. Let cook to reduce for 2 minutes.
- Stir in the 2 tbsp Tomato paste, 1 can Diced tomatoes, and 28 oz Chicken broth. Slowly add 1/2 cup Heavy cream and stir. Let the ingredients just start to bubble (it'll take about 10 minutes), then remove from heat—do not let the soup boil once you've added the cream.
- Add the 1 cup Pecorino Romano cheese and stir to melt.
- Add 5 oz Spinach and let it wilt while the soup cools a little.
- Finally, stir the cooked/cooled tortellini into the soup and enjoy topped with more Pecorino Romano cheese.
Notes
Store leftovers in a covered dish or airtight container in the refrigerator for three to four days. The pasta will get a bit softer the longer it sits in the soup.
Reheat individual portions in the microwave for two to three minutes, covered with a paper towel or splash guard.