- Hey, I'm John Kanell,
and today on Preppy Kitchen,
we're making an easy, amazing tortellini soup,
so let's get started.
First off, we're adding one tablespoon of oil
right into our dutch oven.
In you go.
Everyone measures tablespoons, don't they?
Heat that up over medium high heat.
I wanna see this oil dancing in the pan.
We're gonna be cooking up one pound of Italian sausage.
If it's in the casings,
this is your time to remove the sausage from the casings
and break it up a little bit before we add it into the pan.
And for this recipe,
you can use whatever Italian sausage you like,
chicken, beef, pork, any combination there.
And if you want, your favorite non-Italian sausage.
I'm not gonna judge.
Is the oil dancing in the pan?
My oil's dancing in the pan.
So right now I'm gonna add that sausage in,
one pound, 450 grams.
Use a wooden spoon to break that up.
You're gonna be stirring this frequently
for about five minutes
until it's completely browned and cooked through.
Now we're gonna do just a little bit of prep,
so grab three or so cloves of garlic,
give them a smash, remove the skins, and mince them up.
Mm!
This soup is packed with flavor.
It comes together really quickly.
It's like less than half an hour, start to finish,
and you know that this is gonna be fun for kids to eat
whenever there's tarini or ravioli involved.
Just give those garlic pieces a nice mince.
Do us all a favor and never buy pre-minced garlic.
Don't do that to yourself.
I would rather use garlic powder than the pre-minced garlic.
That's how strongly I feel.
Keep stirring.
All right.
You also wanna chop half of an onion,
set that other half aside, and give it a good chop.
Just watch those fingertips,
and use your knuckles as a guard.
This recipe came as a request, by the way,
so if there's a recipe that you wanna see on the channel,
especially a soup, I'm in a soup mood right now,
you let me know in the comments
and it might get added to the list.
My prep's all done.
While the sausage is browning,
you can just make sure
that you have the rest of your ingredients out and ready.
I have my spinach, the cheese tortellini,
a little bit of basil, some crushed tomatoes,
salt, pepper, chicken stock, and love in my heart.
Ah!
My sausage is browned up nicely.
Right now, I'm gonna add in my onion and garlic
into the pan.
It's a pot.
Into the pot.
We're gonna cook this, stirring occasionally,
for about five minutes
or until the onions are nice and tender
and the garlic is fragrant.
Smells really good already.
Look at this stirring.
Oh my gosh.
This is some gold medal champion stirring.
The onions are nice and softened,
so now we're gonna add in four cups
or 32 ounces of chicken stock,
a 14-ounce can of diced tomatoes,
hit of tomato, bit of acid.
Little tomato chunks are gonna taste nice, too.
I'm also gonna add in one teaspoon of salt
and half a teaspoon of black pepper.
This is gonna a come to a boil,
and my gosh, look how tempting these tortellini look.
Tortellini is like the diminutive form,
coming from torta, which means pie.
They're like little pies, because they're filled.
That's pretty cute.
This has to come to a boil,
so it's your chance to do a little bit of cleanup,
watch some videos on your phone, or whatever you want.
My soup's come to a boil, so I'm reducing heat to medium
and I'll let it cook uncovered for about 15 minutes,
just while stirring occasionally.
This is an opportunity
for those flavors to really concentrate and come together.
If you don't give your soup enough cook time,
it's just gonna have like separate flavors,
and you're not gonna really appreciate
everything coming together.
All right.
After your soup's been simmering away,
we're gonna increase the heat back to medium high.
Now we're gonna add about nine ounces
of our cheese tortellini in.
Check your package for the cook time,
but it's gonna be about four to five minutes, depending.
Just stir occasionally.
You especially wanna make sure the tortellini
are not sitting above the soup.
They should be inside nestled and moving around,
so they all get equally cooked.
I love tortellini.
It was one of my favorite pastas as a kid,
but it was almost my favorite in theory.
In practice it tended to be kind of disappointing or bland.
It just never was right.
This soup fixes all of that.
It's gonna be packed with flavor all over the place,
lovely, coming together and supporting the tortellini,
so it can be its very best.
This is gonna be a good one.
A lot of you'll wanna cook your tortellini
to be a bit on the al dente side,
just because your soup will be sitting around
and it's sure to absorb more water and cook through.
So just keep that in mind
when you're adding that pasta in and cooking it up.
And while that's coming together,
you want about two cups of fresh baby spinach.
If you want, though, you could definitely add more.
Two cups is one handful, and you know, it wilts to nothing.
My tortellini is nice and al dente,
so now it's time to stir in my spinach.
It's so funny
because it looks like it's a bowl full of spinach,
and it's gonna be like that much.
Two cups of baby spinach
and about two tablespoons of chopped basil.
The basil adds so much flavor.
Stir that in.
It'll cook in just a minute and be perfectly wilted.
Before we move on,
this is your opportunity to give the soup taste,
and see, hmm!
Do we need some more seasoning?
Is this nice?
Oh, for me, that's perfect.
You might want to add in a little bit of salt,
maybe a dash of lemon juice, some Tabasco,
whatever you want.
Season the soup now.
It's melded together,
but you want to give whatever seasoning you're gonna add in
some time to like just work its way into the soup,
so it's not just little granules hanging around.
Remove from heat,
and then serve garnished with shredded Parmesan.
Now you're ready to enjoy.
(upbeat music)
(cheerful music)
That is jam-packed with flavor.
It's so hearty and substantial,
but it still feels light and bright.
It's really delicious,
and I hope you get a chance to make this recipe.
If you like this video, check out my soup playlist.
(cheerful music)