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  1. 1 lb pork italian sweet sausage, casings removed
    1 tbs salted butter
    1 tbs olive oil
    1 medium white onion
    8 oz mushrooms
    3 cloves garlic
    1 tsp Italian seasoning
    salt + pepper to taste
    6 cups low sodium chicken broth
    18 oz cheese tortellini
    5 oz baby spinach, roughly chopped
    1 cup heavy cream
    1 cup shredded mozzarella
    1/3 cup grated parmesan
    5 oz sun dried tomatoes

    Instructions:
    Set your large pot to medium high.
    Add in the sausage and break up the meat with a wooden spoon, until no longer pink.
    Transfer to a plate lined with paper towel.
    Melt the butter and oil together in the pot.
    Then add in the onion, mushrooms, and stir to
    sauté for 3-4 minutes. Season with your soul.
    Stir in the garlic, Italian herb blend, salt and pepper to taste for 30 seconds.
    Pour in the broth, add back in the sausage and bring to a boil.
    Add in the tortellini and cook until al dente (time varies with size so check your product packaging).
    Remove pot from burner and gently stir in the spinach. Now stir in the heavy cream, grated parm, mozzarella and sun dried tomatoes.
    Optional Garnish: freshly grated parmesan, black pepper + chopped basil.

    You can also make this with pre cooked shredded or cubed chicken pieces. Simply omit the sausage entirely and begin the recipe with the butter and oil to sauté the onions…
    Store leftovers in airtight container and in the fridge.

  2. This soup looks so flavourful & delicious!❤😊Thanks for sharing!❤❤

  3. One recipe I had to try! My family loved it. I excluded the mushrooms though. Can't even compare to warmed up tortellini with store bought sauce & sausage. 🤌

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