- 1 lb Cheese Tortellini
- 1 lb Italian Sausage (casings removed)
- 1 Medium-sized Onion, diced
- 2 Stalks of Celery, diced
- 4 Cloves Garlic, minced
- 3 Plum Tomatoes, diced (optional)
- 3 Cups Fresh Spinach
- 28 oz Can Crushed Tomatoes
- 6 Cups Chicken or Vegetable Broth
- 1/2 Cup Red Wine (red blend/table red)
- 1/2 Cup Heavy Cream
- 2 oz (Half a tube) Double Concentrated Tomato Paste
- 1 Parmesan Rind
- 6-8 Large Basil Leaves or basil sprigs
- Freshly Grated Parmesan Cheese
- 1 tsp Red Pepper Flakes
- Salt and Pepper
- Olive Oil
Begin your culinary adventure by preparing all the ingredients, ensuring a seamless cooking process.
In a large pot or Dutch oven over medium heat, drizzle olive oil and add the Italian sausage. Break it into delectable bits, allowing it to brown and infuse the kitchen with an irresistible aroma.
Introduce diced onions, celery, and minced garlic, letting them dance in the pot until softened and fragrant. Add the double-concentrated tomato paste, stir, and watch as it transforms into a rich, caramelized essence (approximately 3 minutes).
Elevate the flavor profile by incorporating diced tomatoes and pouring in the red wine to perform its magic, deglazing the pan and adding a layer of sophistication. Allow the wine to gracefully evaporate.
It’s time for the grand ensemble! Introduce crushed tomatoes and chicken broth to the pot, bringing the mixture to a gentle simmer. Enhance the melody with fresh basil and the secret weapon – a Parmesan rind. Cover and let the symphony simmer for 20 minutes.
Uncover the pot and remove the Parmesan rind and basil stem, revealing the crescendo of flavors. Add in the cheese-filled tortellini, luscious heavy cream, and vibrant spinach. Give it a stir, cover for 2 minutes, and uncover to witness the masterpiece in the making.
The grand finale: Grate in fresh Parmesan cheese, infusing the soup with a final layer of richness. Serve and savor the harmonious blend of textures and tastes in every spoonful.