Tortellini alla Vodka Soup
This creamy Tortellini alla Vodka Soup is loaded with Italian sausage and cheese tortellini in a flavorful tomato vodka broth with a little kick. It's the perfect comforting dinner for soup season!
Servings: 6
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 1 pound Ground Italian Pork Sausage
- 1 Yellow Onion diced
- 4 cloves Garlic minced
- 1 teaspoon Red Pepper Flakes
- 1 tablespoon Calabrian Chili Paste optional
- 3 tablespoons Tomato Paste
- ¼ cup Vodka
- 28 ounces Crushed Tomatoes 1 28-ounce can
- 3 cups Reduced Sodium Chicken Broth
- 10 ounces Refrigerated Cheese Tortellini
- 1 cup Heavy Cream
- Kosher Salt and Black Pepper to taste
- Fresh Basil for serving
- Parmesan Cheese freshly grated, for serving
Instructions
- Brown the sausage: Heat the olive oil in a Dutch oven or large pot over medium heat. Add the Italian sausage, breaking it into small pieces with a wooden spoon. Cook for about 3 minutes, until partially browned.
- Cook the aromatics: Add the onion and cook for 4 minutes, until softened. Stir in the garlic and red pepper flakes and cook for 1 minute.
- Cook the tomato paste and deglaze: Add the tomato paste and optional Calabrian chili paste. Cook for 3–5 minutes, stirring frequently, until darkened in color. Pour in the vodka, scraping up any browned bits from the bottom of the pot. Cook for another 2 minutes.
- Simmer the soup: Stir in the crushed tomatoes and chicken broth. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Cook the tortellini: Add the tortellini and simmer according to the package directions until just tender.
- Finish and serve: Reduce the heat to low and stir in the heavy cream. Taste and season with kosher salt and black pepper as needed. Ladle into bowls and top with fresh basil and freshly grated Parmesan cheese.
Video
Notes
- Italian Sausage: Sweet, mild, or hot Italian pork sausage all work well. You can also substitute chicken or turkey sausage. Adjust the other spicy ingredients if using hot sausage. Remove the casings if using sausage links.
- Spice Level: Reduce or omit the red pepper flakes for a milder soup. The Calabrian chili paste is optional but adds extra heat and flavor. I used Trader Joe's Italian Bomba Sauce.
- Crushed Tomatoes: I used fire-roasted crushed tomatoes for extra flavor, but regular crushed tomatoes work just as well.
- Vodka Substitute: Replace the vodka with an equal amount of chicken broth if you prefer not to cook with alcohol.
- Tortellini: I used refrigerated cheese tortellini, but frozen tortellini also works. Cooking times vary, so follow the package directions and cook until just tender.
- Salt and Pepper: Wait until the end to season since the sausage and broth already contribute saltiness. Taste before adding additional salt.
- Storage and Reheating: Refrigerate leftovers in an airtight container for 3–4 days. The tortellini absorbs broth as it sits, so add a splash of chicken broth when reheating gently over medium-low heat.
Nutrition
Calories: 669kcal | Carbohydrates: 38g | Protein: 24g | Fat: 46g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 120mg | Sodium: 1049mg | Potassium: 850mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1094IU | Vitamin C: 18mg | Calcium: 169mg | Iron: 5mg
