This cozy Sausage & tortellini in brodo is made with savory Italian sausage, fresh tortellini, tender cavolo nero, and a rich chicken stock. The result is a hearty and comforting soup that’s incredibly simple to prepare. It’s the perfect weeknight dinner for four, ready in minutes and ideal for a cool autumn evening.
Sausage & tortellini in brodo Ingredients
- 1 tbsp olive oil
- 4 meaty sausages, skinned
- ½ tsp fennel seeds (optional)
- 1 litre well-flavoured chicken stock
- 300g small tortellini
- 75g cavolo nero, de-stemmed and shredded
- a few chilli flakes
- salt and black pepper
To Serve:
- Parmesan shavings
How To Make Sausage & tortellini in brodo
- Brown the sausage: Heat the olive oil in a frying pan over medium-high heat. Add the sausage meat (removed from its skin) and use a wooden spoon to break it into bite-sized pieces. Cook until it is well browned all over.
- Toast the fennel seeds: If using, add the fennel seeds to the pan with the sausage. Cook for one more minute, stirring, until they become fragrant.
- Cook the tortellini and greens: While the sausage cooks, pour the chicken stock into a large saucepan and bring it to a boil. Season with salt and pepper. Add the tortellini and the shredded cavolo nero to the boiling stock. Cook for just a couple of minutes, or until both are tender.
- Assemble the bowls: Use a slotted spoon or drain the sausage on a plate lined with kitchen paper to remove excess fat. Divide the cooked sausage evenly among four serving bowls.
- Serve the soup: Ladle the hot broth, along with the tortellini and cavolo nero, over the sausage in each bowl. Sprinkle with a few chilli flakes and serve immediately with Parmesan shavings to add at the table.
Recipe Tips
- Use Quality Sausages: The sausage is a key flavor in this simple dish. Using a high-quality, meaty sausage like Italian fennel sausage will make a big difference. If you can only find plain sausages, the optional fennel seeds are a great way to add that classic flavor.
- Don’t Overcook the Tortellini: Fresh tortellini cooks very quickly, usually in just 2-3 minutes. Keep a close eye on it to prevent it from becoming mushy and falling apart in the broth. It should be tender but still have a slight bite.
- Use a Flavorful Stock: Because this is a “brodo” (broth) soup, the quality of your chicken stock matters. A rich, homemade or high-quality store-bought stock will create a much more savory and delicious base.
- Prep the Cavolo Nero Properly: Be sure to remove the tough, woody central stem from the cavolo nero leaves before shredding them. This ensures the greens become perfectly tender in the hot broth at the same time as the tortellini.
What To Serve Sausage & Tortellini in Brodo
This dish is a wonderful one-bowl meal that is satisfying all on its own. However, if you want to round it out, serve it with some warm, crusty bread for soaking up every last drop of the delicious broth. A simple side salad with a lemon vinaigrette would also provide a fresh, crisp contrast.
How To Store Sausage & Tortellini in Brodo Leftovers
- Refrigerate: This soup is best enjoyed immediately, as the tortellini will continue to absorb the broth and can become soft upon sitting. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
- Freeze: Freezing is not recommended for the fully assembled soup. The texture of the tortellini and cavolo nero will become mushy after thawing. You can, however, cook and freeze the sausage and broth mixture. When ready to serve, thaw the base, bring it to a boil, and cook fresh tortellini and cavolo nero in it.
Sausage & tortellini in brodo Nutrition Facts
- Serving size: 1/4 of the recipe
- Calories: 510 kcal
- Total Fat: 28g
- Saturated Fat: 9g
- Cholesterol: 75mg
- Sodium: 1400mg
- Total Carbohydrate: 35g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 26g
Frequently Asked Questions
- What is cavolo nero and can I substitute it? Cavolo nero, also known as Tuscan kale or lacinato kale, is an Italian kale with long, dark green leaves. If you can’t find it, you can easily substitute it with regular curly kale (just be sure to remove the tough stems) or fresh spinach. Note that spinach will wilt in less than a minute.
- Can I use a different kind of pasta? Yes, this recipe is flexible. Other small stuffed pastas like ravioli would work well. You could also use a small, unfilled pasta shape like orecchiette or ditalini, but you will need to adjust the cooking time according to the package directions.
- What kind of tortellini is best? Any flavor of fresh tortellini you enjoy will work perfectly. Classic choices like cheese, spinach and ricotta, or a prosciutto and cheese filling all complement the savory sausage and chicken broth wonderfully.
- Can I use sausage that is already ground? Certainly. Using bulk sausage meat instead of links is a great time-saver. Simply brown about 1 pound (450g) of ground sausage meat as directed in the first step.
Try More Recipes:
Sausage & Tortellini In Brodo Recipe
Description
A quick, cozy, and comforting bowl of Sausage & Tortellini in Brodo. This simple recipe features savory browned sausage, cheesy tortellini, and tender cavolo nero simmered in a rich chicken broth. It’s the perfect satisfying meal that’s ready in under 20 minutes.
Ingredients
To Serve:
Instructions
- Brown the sausage: Heat oil in a pan. Add the sausage meat (removed from skins) and break it up while cooking until well browned. Add optional fennel seeds and cook for 1 more minute.
- Boil the broth: In a separate large saucepan, bring the chicken stock to a boil and season with salt and pepper.
- Cook pasta and greens: Add the tortellini and shredded cavolo nero to the boiling stock. Cook for 2-3 minutes until both are tender.
- Assemble and serve: Drain the cooked sausage of any excess fat and divide it among four bowls. Ladle the hot broth, tortellini, and cavolo nero over the sausage.
- Garnish: Top with a sprinkle of chilli flakes and serve with Parmesan shavings.
