Why This Recipe Works

Our hearty soup is based on the classic Italian pasta combo of orecchiette, sausage, and broccoli rabe. But instead of orecchiette, we swapped in cheese tortellini, which has more heft for a soup. We started the sausage in a splash of water, which helped it quickly cook and its fat render. For a flavor base, we then sauteéed aromatics in the fat left in the pan and added a generous amount of tomato paste. Cooking the tomato paste until it darkened in color concentrated its flavor and created new savory compounds from Maillard browning and nutty notes from caramelization. The addition of chicken broth completed the transformation from pasta dish to soup.

Before You Begin

Sweet Italian sausage can be used instead of hot. Kale, gai lan, or Swiss chard can be substituted for the broccoli rabe. Serve with crusty bread.

Instructions

Heat ¼ cup water in Dutch oven over medium heat until steaming. Add 1 pound hot Italian sausage, casings removed, and cook, breaking up meat into bite-size pieces with wooden spoon, until water evaporates and sausage is sizzling and has rendered its fat, about 8 minutes. Using slotted spoon, transfer sausage to bowl.

Add 1 finely chopped onion, 2 thinly sliced garlic cloves, ½ teaspoon table salt, and ½ teaspoon pepper to fat in pot and cook, stirring frequently, until onion is softened, 3 to 5 minutes. Stir in ¼ cup tomato paste and cook, stirring frequently, until beginning to darken in color, about 2 minutes. Stir in 4 cups chicken broth and remaining 2 cups water, scraping bottom of pot to loosen any browned bits. Increase heat to medium-high and bring to simmer.

Add sausage; 1 pound broccoli rabe, cut into 1-inch pieces; and 3 (2-inch) strips lemon zest and cook for 3 minutes, adjusting heat as needed to maintain gentle simmer. Add 14 ounces frozen cheese tortellini and cook until tender, about 5 minutes. Off heat, season with salt and pepper to taste. Ladle into bowls and serve, passing Parmesan separately.