Suggested Wine Pairing: Rodaro Friulano, Friuli Colli Orientali 2022
Adapted from Lidey Heuck’s recipe published in the New York Times
Yield: 4 to 6 servings
-1 lb. Italian sausage
-2 tbsp. extra-virgin olive oil
-1 yellow onion, chopped (1½ cups)
-1 large carrot, diced (1 cup)
-2 celery ribs, diced (1 cup)
-4 garlic cloves, minced (2 tbsp.)
-Either 2 tsp. chopped fresh rosemary or 1 tsp. dried rosemary
-1 teaspoon dried oregano
-Kosher salt and black pepper
-2 tablespoons tomato paste
-1 (14-oz) can diced tomatoes
-4 cups vegetable broth
-8 to 9 oz cheese tortellini
¼ cup half-n-half
-4 cups baby spinach (~ 3 oz)
-1 tsp. red wine vinegar
-Fresh basil or parsley, for serving
Instructions:
In a large pot or Dutch oven, brown the Italian sausage. Remove the sausage to a bowl using a slotted spoon leaving the grease in the pot. Return the pot to medium heat and add the onion, carrots and celery and cook, stirring occasionally, until the vegetables are tender-crisp, 8 to 10 minutes. Add the garlic, rosemary, oregano, 1 teaspoon salt (or 1½ teaspoons if you’re using low-sodium broth) and ½ teaspoon black pepper; cook until the garlic is fragrant, 1 minute.
Add the tomato paste and cook, stirring often, until it begins to form brown bits on the bottom of the pot, 2 to 3 minutes. Add the diced tomatoes (and their juices) and broth, scraping up the bits on the bottom of the pan, and bring to a boil over medium-high heat. Lower the heat and simmer, partially covered, until the vegetables are tender, 10 to 15 minutes.
Add the tortellini, return to a simmer, and cook until pasta is tender, 2 to 3 minutes. (If using frozen, it might take an extra minute.) Add the half-n-half and spinach and cook for 1 minute, stirring often until the spinach is wilted. Off the heat, add the vinegar. Season with more salt and pepper, if needed.
Serve hot, topped with basil, Parmesan, and more black pepper, if desired.
Soup will keep for up to 5 days in the refrigerator or 3 months in the freezer. The tortellini will continue to absorb liquid as the soup sits, so you may need to add a splash of broth when reheating.