How To Make Creamy Tortellini and Sausage Soup
Grab a bowl of tortellini and sausage soup on a chilly day. This recipe gives a comforting soup that is creamy and full of flavor.
Serves:
Ingredients
- 1½lbground Italian sausage
- 1white onionsmall, peeled and diced
- 2carrotslarge, peeled and diced
- 4clovesgarlicminced
- ¼cupwhite-whole wheat flouror all-purpose flour
- 6cupschicken stock
- 1pkgcheese tortellinirefrigerated
- 2ozspinach
- 2ozcollard
- 1ozbaby kale
- 2cupsmilk
- salt and pepperto taste
Instructions
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Cook Italian sausage in a large stockpot over medium-high heat until browned, crumbling it as it cooks.
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Using a slotted spoon, transfer the cooked sausage to a separate plate and set aside. Reserve 2 tablespoons of grease in the pan, discarding the rest.
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Stir in onions and carrots, and saute for 4 to 5 minutes or until the onions are soft and translucent, stirring occasionally.
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Add in the garlic and saute for an additional 1 to 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.
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Gradually add in the chicken stock, and stir to combine.
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Continue cooking until the mixture reaches a simmer. Then, reduce heat to medium-low and simmer for 5 minutes.
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Stir in the cooked sausage, tortellini, spinach, and milk, and continue simmering for 4 to 5 minutes, or until the tortellini is al dente.
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Taste, and season with salt and pepper to taste.
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Serve immediately.
Recipe Notes
Tip: Leftovers can be refrigerated in a sealed container for up to 3 days.
Nutrition
- Calories: 575.30kcal
- Fat: 34.36g
- Saturated Fat: 13.01g
- Monounsaturated Fat: 14.71g
- Polyunsaturated Fat: 4.23g
- Carbohydrates: 39.62g
- Fiber: 2.59g
- Sugar: 7.92g
- Protein: 26.30g
- Cholesterol: 95.46mg
- Sodium: 1111.98mg
- Calcium: 205.92mg
- Potassium: 696.47mg
- Iron: 2.78mg
- Vitamin A: 243.77µg
- Vitamin C: 13.33mg
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