Why You’ll Love This Broccoli Rabe and Tortellini Soup Recipe

This Broccoli Rabe and Tortellini Soup holds a special place in my heart, deeply inspired by my family’s culinary traditions. It’s a modern twist on my dad’s classic sausage soup, which often features hearty grains like lentils instead of pasta, a recipe we lovingly call Sausage and Lentil Soup. And every time the distinct aroma of Sauteed Rapini with Garlic fills my kitchen, it transports me back to my childhood, recalling the constant presence and comforting cooking of my beloved grandmother.

For many, particularly in the Southern United States, the mention of “broccoli rabe” or “rapini” often draws a blank stare. It’s a truly underrated vegetable that, despite its name, isn’t a type of broccoli at all. It’s a leafy green vegetable with small, broccoli-like florets, known for its deliciously assertive, slightly bitter flavor profile that pairs wonderfully with rich meats like Italian sausage. I always joke that in Italian communities, grocery store shelves are quickly cleared of rapini every Monday afternoon – it’s a staple that true Italian food lovers simply can’t do without. Its unique taste adds an incredible depth that sets this soup apart from more common vegetable soups, making it a must-try for anyone seeking authentic Italian flavors.

Essential Ingredients: Notes and Smart Substitutions

Crafting the perfect Broccoli Rabe and Tortellini Soup starts with selecting the right ingredients. Here’s a detailed look at what you’ll need and how to make the best choices for a truly flavorful outcome, along with some helpful substitution tips:

• Italian Sausage: For this soup, my top recommendation is sweet Italian sausage. Its subtle sweetness and rich pork flavor perfectly complement the slight bitterness of the broccoli rabe. However, if you prefer a spicier kick, feel free to opt for hot Italian sausage. For those who enjoy a true “from scratch” approach, you can even use ground pork and our incredible Homemade Italian Sausage Seasoning to create your own sausage. Remember to remove the sausage from its casing before browning. I often make large batches of homemade sausage and freeze it, ensuring I always have quality ingredients on hand.
• Calabrian Peppers: These small, fiery peppers, usually found jarred near tomato sauces and pastes in the international aisle of your supermarket, are key to the soup’s distinctive warmth. They offer a nuanced heat and a slightly fruity, smoky flavor. If Calabrian peppers are hard to find, you can substitute with crushed red pepper flakes, but use about half the amount to start, as their heat can be more intense. Adjust to your preferred spice level.
• Tortellini: Simple cheese tortellini is the ideal choice here. The soup itself is bursting with complex flavors from the sausage, broccoli rabe, and aromatics, so a plain cheese tortellini provides a wonderful, creamy texture without competing for attention. Avoid heavily flavored or stuffed tortellini varieties, as they might overwhelm the delicate balance of the soup. Fresh or frozen tortellini both work well, just adjust cooking times as per package instructions.
• White Wine: A splash of white wine is crucial for deglazing the pot, lifting all those flavorful brown bits left by the sausage and vegetables. My go-to for cooking is always Sauvignon Blanc. Its crisp, dry notes add a bright acidity that enhances the overall taste of the broth without dominating. If you prefer not to cook with alcohol, you can simply use extra chicken broth.
• Broccoli Rabe (Rapini): This star ingredient brings its signature bitter and earthy flavor. Ensure it’s fresh, with firm stems and vibrant green leaves. Proper cleaning and chopping are important.
• Aromatics (Carrots, Celery, Onion, Garlic): The classic soffritto base provides a foundational layer of sweetness and aroma. Dice them uniformly for even cooking. Fresh garlic is always best for maximum flavor.
• Chicken Broth: Opt for a high-quality chicken broth or stock. Low-sodium varieties allow you to control the seasoning more precisely. This is the liquid backbone of our hearty soup.
• Parmesan Rind: Don’t throw away your Parmesan rinds! Adding one to the simmering soup infuses it with a deep, umami-rich, cheesy flavor that enhances the entire broth. Just remember to remove it before serving.
• Salt & Pepper: Seasoning in stages is key. Start with a moderate amount and adjust to taste throughout the cooking process.

*Please refer to the detailed recipe card below for precise measurements and a complete list of ingredients.

Step-by-Step Directions: Crafting Your Hearty Soup

Follow these simple, yet detailed steps to create a rich and satisfying bowl of Broccoli Rabe and Tortellini Soup:

Step 1: Brown the Sausage. Begin by heating a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage, breaking it up with a spoon. Allow it to brown thoroughly, about 7 minutes, stirring occasionally but not constantly. The goal is to develop a nice, flavorful crust on the sausage, which adds depth to the soup. Once no longer pink, remove the cooked sausage with a slotted spoon and set it aside, leaving the rendered fat in the pot. This fat is essential for cooking the vegetables and building flavor.

Step 2: Sauté the Mirepoix. Reduce the heat to medium. In the delicious sausage drippings, add the diced carrots, celery, and onion. Season with a pinch of salt and pepper. Sauté these vegetables, stirring occasionally, until they soften and the onion becomes translucent but not browned, which usually takes about 8-10 minutes. This process, known as developing a mirepoix, creates a sweet and aromatic foundation for your soup.

Step 3: Add Garlic and Calabrian Peppers. Once the carrots, celery, and onion are nicely softened, stir in the minced garlic and Calabrian peppers. Sauté for just 1-2 minutes until the garlic becomes fragrant. Be careful not to burn the garlic, as this can turn it bitter.

Step 4: Deglaze with White Wine. Pour in the white wine and bring it to a gentle simmer. As it simmers, use a wooden spoon to vigorously scrape all the delicious brown bits (fond) from the bottom of the pan. These bits are packed with concentrated flavor and will dissolve into the liquid, adding incredible depth to your soup. Continue to simmer until the wine has reduced by about half, intensifying its flavor.

Step 5: Wilt the Broccoli Rabe. Add the thoroughly chopped and rinsed broccoli rabe to the pot. It might seem like a lot, but it will cook down significantly. Pour in ½ cup of chicken broth and 1 teaspoon of salt. Cover the Dutch oven and let the broccoli rabe wilt for 3-5 minutes. Once wilted, uncover and stir well, ensuring all the vegetables are combined. The vibrant green will deepen, and its distinct aroma will begin to emerge.

Step 6: Simmer and Infuse. Pour in the remaining chicken broth and add the Parmesan rind. Bring the soup to a boil, then reduce the heat to a gentle simmer. Return the browned sausage to the pot, along with any juices it may have released. Allow the soup to simmer for 20 minutes, stirring occasionally, to allow all the flavors to meld and deepen. The Parmesan rind will slowly release its rich, savory notes into the broth, creating an even more complex flavor profile.

Step 7: Cook the Tortellini. Finally, add the tortellini to the simmering soup. Cook for another 10 minutes, or according to package directions, until the tortellini is tender and al dente. Ensure not to overcook the tortellini, as it can become mushy. Once cooked, remove the Parmesan rind before serving.

Serve this comforting broccoli rabe and tortellini soup piping hot, generously topped with freshly grated Parmesan cheese and accompanied by slices of crusty Italian or sourdough bread for dipping. Enjoy the rich flavors of this hearty, homemade meal!

Pro-Tips for a Perfect Sausage and Tortellini Soup

Elevate your soup-making game with these expert tips:

1. Bring Sausage to Room Temperature: For the best sear and most even browning, allow your Italian sausage to sit out at room temperature for about 30 minutes before cooking. This simple step helps the meat cook more uniformly and develop that coveted crust.
2. Master the Sausage Sear: When browning the sausage, don’t rush it. Let it sit on the hot pan without disturbing it for at least 3 minutes before stirring. This allows a beautiful, flavorful crust (the “fond”) to develop on the bottom of the pan, which will later be deglazed into the soup, adding immense depth.
3. Season in Stages: The key to a well-balanced soup is seasoning throughout. Add a pinch of salt when sautéing vegetables, another when wilting the broccoli rabe, and again when the broth is simmering. Taste as you go and adjust to your preference. Remember, you can always add more salt, but you can’t take it away!
4. Don’t Overcook Broccoli Rabe: Broccoli rabe has a distinct texture and flavor. Wilting it briefly and then simmering ensures it’s tender but still retains a slight bite and its characteristic taste. Overcooking can make it too soft and lose some of its vibrant flavor.
5. Utilize a Parmesan Rind: This is a secret weapon for incredibly flavorful Italian soups. A Parmesan rind, simmered in the broth, releases a deep, umami-rich, and slightly salty flavor that truly transforms the soup. Just be sure to remove it before serving.
6. Adjust Spice to Your Liking: The Calabrian peppers add a lovely warmth. If you’re sensitive to heat, start with half the recommended amount and add more gradually. If you love spice, don’t hesitate to add a little extra!

Recipe FAQs: Your Questions Answered

The Joy of a Hearty, Healthy Homemade Soup

The term “hearty healthy soup” is often seen on supermarket cans, but for us, “healthy” is a journey, not just a label. While a can of soup might be a better choice than a chocolate donut for dinner, at Always From Scratch, our philosophy is rooted in significantly decreasing processed food intake. We believe in the power and pleasure of cooking with whole, fresh ingredients, creating meals that nourish both body and soul.

I strive to provide my family with as much homemade food as their hearts desire, and soup is an incredibly easy and rewarding way to achieve this. Throughout the winter months, we make soup almost weekly, exploring different flavors like our comforting Beef and Barley Soup with Mushrooms or our classic Chicken Tortellini Soup. A practical tip we swear by is making double batches and freezing portions. This not only saves time on busy weeknights but also ensures we always have a variety of delicious, homemade options, preventing boredom and encouraging healthier eating habits. This Broccoli Rabe and Tortellini Soup with Sausage fits perfectly into this tradition, offering a nourishing, flavorful meal that brings everyone to the table.

More Hearty Soup Recipes to Warm Your Soul

If you loved this comforting Broccoli Rabe and Tortellini Soup, you’re in for a treat! We have a wide array of hearty and delicious soup recipes designed to keep you warm and satisfied, all made with wholesome, fresh ingredients. Explore some of our other family favorites below:

We absolutely love hearing from you! Please leave a comment and a star rating below in the recipe card if you try this fantastic soup. Your feedback means the world to us. Don’t forget to tag us on Instagram @vindelgiudice to share your culinary creations!

Broccoli Rabe and Tortellini Soup with Italian Sausage

Vincent DelGiudice