Creamy Tortellini Sausage Soup (Printer-Friendly)
Cheese tortellini and sausage blend with vegetables in a rich, creamy soup loaded with Italian flavor.
# What You’ll Need to Cook:
→ Base
01 -
1 tablespoon olive oil
02 -
1 pound mild Italian sausage, casings removed
→ Vegetables
03 -
1 large onion, chopped
04 -
2 stalks celery, chopped
05 -
1 large carrot, chopped
06 -
2 cloves garlic, minced
07 -
10 ounces spinach, roughly chopped
→ Soup
08 -
1/4 cup all-purpose flour
09 -
6 cups chicken broth
10 -
1 pound cheese tortellini
11 -
2 cups half and half cream
12 -
Salt and pepper to taste
# Steps to Prepare:
01 -
Heat olive oil in a Dutch oven over medium heat. Add Italian sausage, breaking it into crumbles with a spoon, and cook until browned. Remove sausage with a slotted spoon and set aside.
02 -
Add onion, celery, and carrot to the same pot. Sauté for 3 to 5 minutes until the onion softens. Stir in minced garlic and cook an additional 30 seconds until fragrant.
03 -
Sprinkle flour over the vegetables. Stir and cook for 1 minute. Pour in chicken broth, mix thoroughly, and bring to a gentle simmer. Reduce heat to low and cook for 5 minutes.
04 -
Return browned sausage to the pot. Add cheese tortellini, spinach, and half and half cream. Stir well and cook for 5 minutes, or until the tortellini is cooked through. Season with salt and pepper as needed.
05 -
Ladle the soup into bowls and serve immediately.
# Extra Cooking Tips:
01 -
For best results when freezing, omit the cream until reheating. Add cream after thawing to maintain optimal consistency.
02 -
If using frozen tortellini, extend the cooking time as needed for desired tenderness.
03 -
Cool completely before refrigerating in an airtight container for up to 4 days, or freeze for up to 3 months.