Creamy Sausage and Tortellini Soup

This yummy Creamy Sausage and Tortellini will bring comfort on those chilly fall evenings, with a bowl loaded with vegetables, sausage and cheese tortellini!

1 lb. Italian sausage

1 small yellow onion, diced

1 small shallot, diced

2 large carrots, peeled and diced

4 cloves garlic, minced

1/4 cup all purpose flour

5 cups chicken broth

14 oz. package refrigerated cheese tortellini

1 tsp. kosher salt

1/2 tsp. ground black pepper

1/2 tsp. Italian seasoning

6 oz. chopped fresh spinach

2 cups heavy cream or half & half

In a large stockpot over medium high heat, cook the sausage until browned. Using a slotted spoon, transfer the cooked sausage to a paper towel lined plate and set aside.

Add onion, shallot and carrot, saute for 5 minutes or until vegetables are soft. Add garlic and saute another 2 minutes, stirring occasionally to prevent it from burning.

Whisk in flour and cook for 1 minute. Gradually add the chicken broth, whisk to combine. Continue cooking until the mixture simmers, reduce heat to medium low and simmer for 6 minutes.

Pat grease off of sausage with paper towel. Add it with the tortellini, salt, pepper, Italian seasoning, spinach and cream. Simmer for 5 minutes or until tortellini is fully cooked.

Serve immediately with freshly grated Parmesan and Rosemary Focaccia Bread, if desired.

Serves 4-6

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