Creamy Tortellini Soup with Italian Sausage
- Yield 6
- Prep 5 minutes
- Cook 25 minutes
- Total 30 minutes
Creamy Tortellini Soup with Italian Sausage is a soup recipe on Avoteb. The yield on the card is 6. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1.25 pounds ground Italian sausage
- 1 small white onion, peeled and diced
- 2 large carrots, peeled and diced
- 4 garlic cloves, minced
- 1/4 cup white-whole wheat flour (or all-purpose flour)
- 6 cups chicken stock
- 1 (10-ounce) package refrigerated cheese tortellini
- 5 ounces greens of your choice (I used a mixture of spinach, collards and baby kale)
- 2 cups milk (*see recommendations below)
- salt and pepper
Method
Leave Italian sausage in a large stockpot over medium-a hot burner until browned, crumbling it as it cooks. Using a slotted spoon, move the cooked sausage to a separate plate and keep nearby.** Reserve two tablespoons of grease in the pan, discarding the rest. (Or if there’s not that much grease remaining, add olive oil to make up the difference.)
Stir in onions and carrots, and saute for 4-5 minutes or until the onions are soft and translucent, stirring occasionally. Tip in in the garlic and saute for an additional 1-2 minutes, or until fragrant, stirring occasionally. Stir in the flour until it’s evenly coating the veggies, and cook for an additional 1 minute, stirring occasionally.
Gradually add in the chicken stock, and stir to combine. Continue cooking until the mixture reaches a let it bubble gently. Then reduce heat to medium-low and let it bubble gently for 5 minutes.
Stir in the cooked sausage, tortellini, spinach, and milk, and continue simmering for 4-5 minutes, or until the tortellini is al dente.
Taste, and season with salt and pepper to taste. (the cook added in about 1 teaspoon salt, 1/2 teaspoon black pepper.)
Plate while it is hot. Or refrigerate in a sealed container for up to 3 days.***
