Prep:
- Prepare all the fresh ingredients: Chop the yellow onion, carrots, celery, garlic, red chilies, and fresh Italian basil as indicated in the ‘Ingredients’ section.
For the Creamy Rosé Tortellini Soup:
- Cook the sausage: Place the sausage links in a medium skillet and cover with water. Boil over high heat for 3 minutes, then drain. Add 2 teaspoons of olive to the skillet and brown the sausage – about 6-10 minutes. (Note: If you’re not using fully cooked smoked sausages, check the instructions on your package for cooking as there will likely be a longer boil time.) Transfer to a cutting board and allow to rest for 5-10 minutes before slicing into ½-inch wide discs. Set aside.
- Sauté veggies and aromatics: In a large Dutch oven or stockpot, heat 1 tablespoon of extra virgin olive oil and 2 tablespoons of unsalted butter over medium-high heat. Once the butter is frothing and foamy, add the diced onion, carrots, and celery. Sauté for 4-5 minutes or until softened. Add the garlic and red chilies (if using) and sauté to combine for 1-2 minutes until fragrant.
- Add the flour and pastes: Add the all-purpose flour, double concentrated tomato paste, and Calabrian chili pepper paste. Stir until combined well and cook for 1-2 minutes.
- Deglaze: Pour in the rosé wine and deglaze the pot, making sure to scrape up any fond (crispy brown bits) at the bottom.
- Build the soup: Add the low sodium chicken broth, canned chopped tomatoes, and all of the seasonings and spices – the kosher salt, freshly cracked black pepper, crushed red pepper flakes, ground cayenne (if using), smoked paprika, and Herbs de Provence. Stir to combine and bring to a slow boil. Simmer for 10-12 minutes, stirring occasionally to make sure nothing is sticking to the bottom of the pot, until the carrots are tender.
- Stir in cheese: Stir in the whole milk and freshly grated Parmigiano Reggiano cheese until the cheese has fully melted and the milk has evenly combined.
- Add the baby spinach, sausage, and tortellini: Add the baby spinach and stir for 1-2 minutes or until wilted. Then add the cooked sliced sausage and tortellini. Cook for 5-7 minutes, stirring occasionally, until the tortellini is al-dente.
- Stir in basil: Stir in the sliced basil. Taste and adjust seasonings if needed, then switch off the heat.
- To Serve: Ladle the tortellini soup evenly into bowls and garnish with more freshly grated cheese, basil, and a sprinkling of crushed red pepper flakes or black pepper if desired. Serve immediately and enjoy!