Tortellini in Soup
When it comes to cozy, flavorful meals, few dishes can compete with a homemade creamy sausage tortellini soup. This Italian tortellini soup is the perfect combination of tender pasta, savory broth, and hearty vegetables, making it a favorite for family dinners, weeknight meals, or a comforting lunch.
Ingredients
- 12 oz raw Italian chicken sausage remove the casing
- 1/2 yellow onion diced - or you can use 1 tbsp dried onion flakes
- 3 cloves garlic minced
- 1 tbsp olive oil
- 2 tbsp butter salted
- 1/4 cup flour
- 32 oz chicken broth
- 10 oz canned crushed tomatoes
- 15 oz canned diced tomatoes
- 1 tsp seasoning salt
- 1/2 italian seasoning
- 10 oz tortellini from the refrigerated section
- 4 oz spinach leaves
- 1/2 cup heavy cream
- grated parmesan cheese
Instructions
- In a large pot, heat olive oil over medium heat. Remove the casing from the sausage, and add it to the put. Cook the sausage until browned, breaking it into small pieces.
- In the same pot, add onion (or onion flakes) and garlic and cook until softened.
- Stir in the butter and let it melt, followed by the flour. Stir the flour and butter in completely through the meat. Let it cook for about 3 minutes to cook off the flour taste.
- Then, slowly add in the chicken broth. Add in a little bit, stir, add in a little bit more, and stir. Continue until all of the broth had been added.
- Add in the diced tomatoes and crushed tomatoes. Bring to a boil, then reduce heat to medium.
- Stir in the tortellini. Cook according to tortellini package instructions (usually 3–5 minutes).
- Turn off the heat and add the spinach, stirring until the spinach has wilted.
- For a creamier tortellini soup, stir in heavy cream just before serving. Ladle into bowls and top with grated Parmesan cheese.