Monday, October 28, 2019

Sausage and Tortellini Soup


This is the perfect soup for these fall days. Even though I just made it yesterday, I wanted to post it as soon as possible so you could make it immediately! I think this would be especially good to warm up the tummies of your little trick or treaters before they head out on Thursday.


This soup comes together quickly thanks to refrigerated tortellini. And it's chock full of carrots and spinach, so you will feel good about serving a well-rounded dinner. Meat, dairy, vegetables, starch - this soup has everything and is super tasty to boot! Normally I serve salad and bread with soup but in this case, we ate the soup solo - and everyone was satisfied.


This sausage and tortellini soup was a dinner winner in my family; two people had seconds, and the other two took the leftovers for lunch! (Wait, that's today, that's my lunch TODAY! Woo hoo!)


Get more great ideas at Inspire Me, Fabulous, Hearth and Soul, Wine'd Down, Wonderful Wednesday, Favorite Things,


Sausage and Tortellini Soup

1 pound Italian sausage
1 tsp. olive oil
1 small yellow or white onion, diced
2 cups peeled and diced carrots (I use baby carrots and just slice thickly)
4 garlic cloves, minced
1/4 cup flour
5 cups chicken broth
14 oz. refrigerated cheese tortellini
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. Italian seasoning
6 ounces baby spinach, chopped
2 cups half & half
1/2 cup shredded Parmesan cheese


In a large stockpot set over medium-high, cook the sausage until browned. Remove the cooked sausage to a paper towel lined plate; set aside.

Add olive oil to the pot, then saute onion and carrots for 5 minutes or until the vegetables are soft. Add the garlic and sauté for an additional 2 minutes, or until fragrant, stirring occasionally to prevent it from burning.

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

Add the sausage, tortellini, salt, pepper and Italian seasoning to the pot. Simmer for 3 minutes, then add the spinach and half and half, stirring until the spinach is wilted and the tortellini is fully cooked.

Serve immediately and top with shredded Parmesan cheese.

Recipe Source: Adapted from Life Made Simple Bakes

1 comment:

  1. Sara - looks easy and delish - my kind of cooking! I have tortellini in the freezer that I usually throw into tomato soup but getting tired of that recipe - this is a great alternative! (Saw in Ducks in a Row blog hop). Jen at EverydayOldHouse

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