Broccoli Rabe and Tortellini Soup

Why this Recipe

Broccoli rabe and tortellini soup is a recipe inspired by my dad and grandma. My dad always makes a sausage soup with broccoli rabe and usually adds a grain like lentils, instead of tortellini, so we'd always have Sausage and Lentil Soup. And every time I even smell Sauteed Rapini with Garlic I think of my grandmother, who was constantly around when we were growing up.

A lot of people don't know what broccoli rabe/rapini is. When I tell people about it in the South, they often have no idea what I'm talking about. I swear they stock the shelves with like 5 bushels of rapini a week and all the Italians grab it first thing Monday afternoon.

Ingredients Notes and Substitutions

• Italian Sausage. I prefer to use sweet Italian sausage in soup, but if you want to make this soup a little spicier, go with a hot Italian sausage. You can also use ground pork and our Homemade Italian Sausage Seasoning to make your own sausage. Start by removing the sausage from the casing. I make homemade sausage every 6 months and freeze it for later use.
• Calabrian peppers. If you don't have calabrian peppers, they can be found in the supermarket near the cans of tomato sauce and tomato paste usually. But you can substitute crushed red peppers at half the amount.
• Tortellini. Plain cheese tortellini is the best option for this soup. There are enough flavors in the soup without having to add a flavored or stuffed tortellini of some kind.
• White Wine. I always go with Sauvignon Blanc for cooking.

*Please see the recipe card below for more information on ingredients.

Step-by-Step Directions

Step 1: Heat a large dutch oven to medium-high heat. Brown the sausage until no longer pink about 7 minutes. Don't overmix. Let the sausage sit for a few minutes at a time so it develops a crust. Remove the sausage once it is no longer pink and set aside.

Step 2: Lower the heat to medium. In the oil from the sausage, saute the carrots, celery, and onion until softened. The onion should become translucent but not develop brown edges.

Step 3: Once the vegetables are softened, for about 8 minutes, stir in the garlic and calabrian peppers. Saute the garlic for 1-2 minutes until fragrant.

Step 4: Add white wine and simmer until it is reduced by half. Use a wooden spoon to scrape the brown bits from the bottom of the pan.

Step 5: Add the chopped and rinsed broccoli rabe with 1 teaspoon salt to the pot with ½ cup of chicken broth and cover for 5 minutes. Let the broccoli rabe wilt. Uncover and stir well.

Step 6: Add the rest of the chicken broth and a parmesan rind. Bring to a boil and then return to a simmer. Add the sausage back in and simmer for 20 minutes, stirring occasionally.

Step 7: Add the tortellini in and simmer for another 10 minutes until the tortellini is al dente.

Serve this broccoli rabe and tortellini soup with plenty of grated parmesan cheese and crusty Italian or sourdough bread.

Recipe FAQs

Hearty, Healthy Soup

Everything is a hearty healthy soup. You see it on every can of soup in the supermarket. I hate to use the word healthy because "healthy" is a spectrum. It is better to eat a can of soup than a chocolate donut for dinner. But canned soup is highly processed and the reason we call this blog Always From Scratch is because it is important to us to decrease our processed food intake.

I want to provide my family with as much homemade food as their hearts desire. Soup is an easy way to do that. We make soup almost weekly in the winter whether it's Beef and Barley Soup with Mushrooms or Chicken Tortellini Soup. We always make double batches and keep some in the freezer. This makes it so we don't get bored of the same soup and can switch it up.

Hearty Soup Recipes

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