Creamy Tortellini Soup
Recipe:
- 1 tablespoon olive oil
- 1 pound Italian sausage
- 3 cloves garlic, minced
- 1 medium sweet onion, diced
- 2 teaspoons Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 1 (8-ounce) can tomato sauce
- 1 (9-ounce) package refrigerated three cheese tortellini
- 1 cup spinach
- 1/3 cup heavy cream
- 3 tablespoons chopped fresh basil
PREPARATION
Step 1
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
Step 2
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
Step 2
Stir in garlic, onion and Italian seasoning. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
Step 3
Whisk in flour until lightly browned, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Step 4
Gradually whisk in chicken stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
Gradually whisk in chicken stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
Step 5
Stir in tortellini; cover and cook until tender, about 5-7 minutes.
Step 6
Stir in spinach until wilted, about 1-2 minutes. Stir in heavy cream and basil until heated through, about 1 minute; season with salt and pepper, to taste.
Stir in spinach until wilted, about 1-2 minutes. Stir in heavy cream and basil until heated through, about 1 minute; season with salt and pepper, to taste.