Creamy Vodka Tortellini Sausage Soup

This Creamy Vodka Tortellini Sausage Soup is a next-level twist on my viral tortellini sausage soup, made even better with rich bone broth and vodka sauce. It’s rich, cozy, and packed with bold flavors—think savory Italian sausage, cheesy tortellini, and a silky, tomato-infused broth with just the right amount of heat. One bite, and you’ll see why this one’s an absolute 10/10!

Ingredients:

1 tbsp olive oil 

1 yellow onion, finely diced

2 stalks celery, finely diced

2 small/medium carrots, finely diced

1 lb hot Italian sausage (I used chicken but feel free to use pork)

6-8 cloves garlic, minced, to taste

Salt and black pepper, to taste

2 tsp Italian seasoning

Calabrian chili or red chili flakes, to taste

3 tbsp tomato paste

3 tbsp flour (optional, for thickness)

1/3 cup vodka

4 cups Kettle and Fire Chicken Bone Broth

1 (25oz) jar SAUZ Creamy Calabrian Vodka Sauce

1 Parmesan rind (optional)

1 bay leaf (optional)

16 oz cheese tortellini

2 cups spinach

1/2 cup heavy cream, room temp (optional)

1 cup freshly grated Parmesan

1/4 cup freshly torn basil (plus more for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add in your onion, celery, carrot, a pinch of salt, black pepper, Italian seasoning, and calabrian chili. Sauté for about 5-7 minutes or until tender.

2. Add in your Italian sausage and cook until no longer pink.

3. Clear a center in your pot. Add in your tomato paste and let it cook off in the pan for about a minute or two before incorporating with the rest. Then cook for another 2 minutes.

4. Add in the garlic and sprinkle in your flour (if using) and stir. Cook for 1-2 minutes to cook out the raw taste.

5. Deglaze with vodka, scraping up any brown bits on the bottom of the pan. Let that cook for about 2 minutes.

6. Pour in your Sauz Vodka Sauce and chicken broth. Season with salt and pepper. Stir.

7. Drop in your Parmesan rind and bay leaf. Simmer, uncovered, for 20 minutes, stirring occasionally.

8. Once finished, remove your Parmesan rind and bay leaf. Pour in your tortellini and spinach. Simmer for another 3-4 minutes, until your tortellini is tender.

9. Add in your cream (if using), Parmesan, and fresh basil. Stir until creamy.

10. Serve immediately, garnish with fresh basil and parmesan, and enjoy!

    
    

Prep Time: 10 minutes

Cook Time: 35 minutes

Servings: 4-6