Sausage Tortellini Soup
Sausage Tortellini Soup. This recipe is wholesome, comforting and made with everyday ingredients you probably have in your fridge. The best part is its made in one pot!
Ingredients
- 16 ounces ground Italian sausage, spicy or mild
- 16 ounces tortellini, cheese filled dried
- 6 cups water
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup kale or spinach chopped
- 1 large yellow onion diced
- 8 garlic cloves minced
- 1/4 cup parmesan freshly grated
- 2 Tablespoons tomato paste optional
For the roux:
- 2 Tablespoons all-purpose flour
- 2 Tablespoons unsalted butter
For the seasonings:
- 1 Tablespoon fresh dill finely chopped
- 1/2 teaspoon Vegeta or seasoning salt
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground black pepper
Instructions
Brown the sausage.
- In a large heavy bottom pot, add enough oil to cover the bottom of the pan. Then, add the ground Italian sausage and cook over medium heat for about 5 minutes until browned, stirring frequently.16 ounces ground Italian sausage, spicy or mild
- Add the seasonings, minced garlic and chopped onions. Stir to combine and cook for about 5 minutes until translucent and fragrant.Note: Most of the soup seasonings come from the Italian sausage and parmesan. Adjust the seasonings according to taste.1 large yellow onion, 8 garlic cloves, 1/2 teaspoon Vegeta or seasoning salt, 1/4 teaspoon crushed red pepper flakes, 1/4 teaspoon ground black pepper
Make the roux.
- Add butter and stir until melted. Then, sprinkle flour over the browned sausage. Cook for about 1-2 minutes.2 Tablespoons all-purpose flour, 2 Tablespoons unsalted butter
Simmer the broth.
- Add the broth and water. Bring to a rolling boil, then turn down to medium heat and simmer for 25-30 minutes. If using tomato paste, add in this step.6 cups water, 2 cups chicken broth, 2 Tablespoons tomato paste
- Add the heavy cream, chopped kale and tortellini. Bring to a simmer and cook for 15-20 minutes until the tortellini starts to float to the top. Finish with freshly grated parmesan. Best served hot.16 ounces tortellini, cheese filled, 1 cup heavy cream, 1 cup kale or spinach, 1/4 cup parmesan, 1 Tablespoon fresh dill
Notes
- Prep everything before you start cooking. Soups in general cook pretty quickly. Make sure all your vegetables are washed, cut and ready to go.
- Don't be afraid to let it simmer. It's true that soups cook quickly but the best soups are the ones that simmer slowly. The slow process enhances the depth and richness of the broth.
- Pair it with a fresh salad or my crusty Artisan Bread Recipe.
Nutrition
Calories: 139kcalCarbohydrates: 3gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 42mgSodium: 492mgPotassium: 63mgFiber: 0.1gSugar: 1gVitamin A: 534IUVitamin C: 1mgCalcium: 80mgIron: 0.2mg
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
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