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Broccoli Rabe and Tortellini Soup

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A hearty Italian-inspired soup with savory sausage, cheese tortellini, broccoli rabe, vegetables, and a flavorful Parmesan-enriched broth. Calabrian peppers and white wine add gentle heat and depth.

Ingredients

  • 1½ pounds sweet Italian sausage
  • 1 bunch broccoli rabe, roughly chopped
  • ½ pound tortellini
  • 2 carrots, diced
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 8 garlic cloves, minced
  • ⅓ cup white wine
  • 1 tablespoon Calabrian peppers
  • 2½ quarts chicken broth
  • 1 Parmesan rind
  • 2 teaspoons salt, plus more as needed
  • Black pepper, to taste
  • Grated Parmesan cheese, for serving

Instructions

  1. Heat a large soup pot or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it into bite-sized pieces, for about 7 minutes or until browned and no pink remains. Remove the sausage and set aside, leaving the rendered fat in the pot.
  2. Reduce the heat to medium. Add the carrots, celery, and onion. Season lightly with salt and black pepper and sauté for 8 to 10 minutes, stirring occasionally, until softened and the onion is translucent.
  3. Add the garlic and Calabrian peppers. Cook briefly, stirring frequently, until fragrant without allowing the garlic to burn.
  4. Pour in the white wine and bring to a gentle simmer. Cook until reduced by approximately half, scraping the browned bits from the bottom of the pot.
  5. Add the broccoli rabe and ½ cup of the chicken broth. Cover and cook for 3 to 5 minutes, until the broccoli rabe has wilted. Stir to combine.
  6. Add the remaining chicken broth and bring the soup to a boil. Reduce the heat to maintain a gentle simmer.
  7. Return the browned sausage to the pot and add the Parmesan rind. Season with additional salt and black pepper as needed. Simmer uncovered for approximately 20 minutes.
  8. Add the tortellini and simmer for about 10 minutes, or according to package directions, until tender and cooked through.
  9. Remove and discard the Parmesan rind. Taste the broth and adjust the seasoning as needed.
  10. Ladle the soup into bowls and serve hot with freshly grated Parmesan cheese.

Notes

  • For more heat, substitute hot Italian sausage for sweet sausage or increase the Calabrian peppers.
  • Broccoli rabe can be replaced with kale, escarole, Swiss chard, or spinach. Add delicate spinach during the final few minutes of cooking.
  • For a creamier soup, stir in a splash of heavy cream after the tortellini is cooked.
  • Small ravioli can replace tortellini; adjust the cooking time according to package directions.
  • For less bitterness, briefly blanch the broccoli rabe in salted boiling water, drain well, and then add it to the soup.
  • Refrigerate leftovers in an airtight container for 3 to 4 days. Add chicken broth or water when reheating if the tortellini has absorbed excess broth.
  • For make-ahead preparation, cook the soup base without the tortellini and add the pasta when reheating.
  • For freezing, freeze the broth, vegetables, and sausage without the tortellini, then cook fresh tortellini when serving.
  • White wine can be replaced with additional chicken broth; a small splash of lemon juice near the end can add acidity.
  • Serve with crusty Italian bread, garlic bread, focaccia, or a simple green salad.

Nutrition

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