I love soup, and so does everyone in my house...well, that is except my husband. There’s just something about soup he hasn't always loved, but he LOVES my sausage + tortellini soup!
He eats an entire bowl and then some every time I make it. The combination of sausage and tortellini is a winner for the whole family!
It’s creamy without being heavy, full of veggies, and loaded with pillowy cheese tortellini. It’s hard not to love this delicious soup.
HOW TO MAKE SAUSAGE TORTELLINI SOUP
This recipe is super simple and it comes together in 45 minutes. You probably have half of the ingredients on hand, and the others are really easy to find. It tastes amazing the day it’s made, and delicious the day after. Did I mention it requires only 1 pot?!
MEAT. To start you’ll brown 1 pound of Spicy Italian sausage (we like spicy food, but you can substitute with mild) in your stockpot. Transfer it to a paper towel lined plate. Using the remaining grease (about 1 tablespoon or so), a tablespoon of olive oil and sauté the onion, shallot and carrots, sauté for about 5 minutes or until the vegetables are nice and soft.
ROUX. Add the garlic and sauté for an additional 2 minutes, or until fragrant. Whisk in 1/4 cup of all-purpose flour and cook for 1 minute (creating a roux that helps thicken the soup). Gradually add in the chicken stock, whisk to combine. Continue cooking until the mixture reaches a simmer, then reduce the heat to medium-low and simmer for 6 minutes.
TORTELLINI + VEGGIES. Pat as much grease as possible off of the sausage (that way you wont have excess grease on the top of the soup) , then add it along with the tortellini, salt, pepper, Italian seasoning, red pepper flakes, chopped spinach, and half & half.
SIMMER. Simmer for 5 minutes, or until the tortellini is fully cooked.
MORE NOTES + TIPS
This soup is perfect as is, but it can be changed up by preference. In fact, many sausage tortellini soups are tomato-based, and if you like that, we suggest cutting the chicken broth in half and add 1 can of tomato sauce and a few cans of diced tomatoes. It’s delicious too!
If STORED properly in an air-tight container this soup can last for up to 3 days in the fridge.
Author, Candance Toscano
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