Cook the Sausage: In a large pot over medium-high heat, add the Italian sausage. Break it apart as it cooks. Once fully browned with no pink remaining, drain any excess fat.
Sauté Vegetables: Add the chopped onion and minced garlic to the pot. Sauté for 2-3 minutes until the onions are translucent. Add the chopped carrots and continue to sauté until they start to soften.
Season: Add the Italian seasoning and stir well, letting it sauté for an additional minute to meld the flavors.
Create the Roux: Sprinkle the flour over the sausage and vegetables. Stir well, ensuring no clumps of flour remain, and let it cook for about 1-2 minutes to remove the raw taste of the flour.
Add Liquids: Gradually pour in the chicken broth, stirring consistently to prevent any flour lumps from forming. Stir in the tomato paste until it’s evenly distributed in the broth.
Simmer Tortellini: Pour in the heavy cream and stir. Add the cheese tortellini and adjust the heat to maintain a gentle simmer. Cook the tortellini as per the package’s instructions or until they are tender.
Final Touches: Once the tortellini are perfectly cooked, add the chopped spinach. Stir gently until the spinach wilts. Season the soup with salt and pepper according to your preference.
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Printable Recipe:[Creamy Sausage Tortellini Soup](https://thefoodieblogger.com/sausage-tortellini-soup/)
Ingredients
1 pound Italian sausage
9 oz cheese tortellini
1 cup carrots, chopped
1 small onion, chopped
3 cloves garlic, minced
1 tbsp Italian seasoning
1/4 cup flour
6 cups low-sodium chicken broth
1 6-oz can tomato paste
1 cup heavy cream
1 cup spinach
Salt and pepper to taste
Instructions:
Cook the Sausage: In a large pot over medium-high heat, add the Italian sausage. Break it apart as it cooks. Once fully browned with no pink remaining, drain any excess fat.
Sauté Vegetables: Add the chopped onion and minced garlic to the pot. Sauté for 2-3 minutes until the onions are translucent. Add the chopped carrots and continue to sauté until they start to soften.
Season: Add the Italian seasoning and stir well, letting it sauté for an additional minute to meld the flavors.
Create the Roux: Sprinkle the flour over the sausage and vegetables. Stir well, ensuring no clumps of flour remain, and let it cook for about 1-2 minutes to remove the raw taste of the flour.
Add Liquids: Gradually pour in the chicken broth, stirring consistently to prevent any flour lumps from forming. Stir in the tomato paste until it’s evenly distributed in the broth.
Simmer Tortellini: Pour in the heavy cream and stir. Add the cheese tortellini and adjust the heat to maintain a gentle simmer. Cook the tortellini as per the package’s instructions or until they are tender.
Final Touches: Once the tortellini are perfectly cooked, add the chopped spinach. Stir gently until the spinach wilts. Season the soup with salt and pepper according to your preference.
Serve: Ladle the hot soup into bowls and enjoy!
A new way of making “the soup”