Creamy Sausage Tortellini Soup
Creamy Sausage Tortellini Soup is packed with tender cheese tortellini, flavorful sausage crumbles, and veggies, all simmered in a rich and creamy broth.
Servings: 8
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage hot or mild
- 1 small yellow onion diced
- 3 celery stalks thinly sliced
- 2 carrots peeled and thinly sliced
- 4 cloves garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried crushed rosemary
- 7 to 8 cups low sodium chicken broth
- 1 cup heavy cream you can also use half & half
- 9 to 12 ounces refrigerated cheese tortellini
- 5 ounces fresh baby spinach
Instructions
- Heat olive oil in a 6-quart Dutch oven or stock pot set over medium-high heat.
- Add the sausage to the heated oil and cook, breaking it up into little pieces with a wooden spoon; cook for 6 minutes or until just browned.
- Add onions, celery, and carrots; saute for 4 to 5 minutes, or until the veggies are tender.
- Stir in garlic and season with salt, pepper, thyme, oregano, and rosemary; cook for 20 seconds, or until fragrant.
- Add in chicken broth, stirring to combine.
- Increase heat to high and bring to a steady boil; reduce heat to a simmer and let simmer for 15 minutes.
- Whisk in the cream; increase heat to medium-high and bring mixture to a slow boil. Continue to whisk until cream is completely combined.
- Add tortellini and spinach; cook for 5 more minutes, or until tortellini is tender, but not mushy.
- Remove soup from heat and let stand 5 minutes.
- Taste for salt and pepper; adjust accordingly.
- Serve.
Nutrition
Calories: 466kcal | Carbohydrates: 22g | Protein: 19g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 96mg | Sodium: 943mg | Potassium: 525mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4659IU | Vitamin C: 9mg | Calcium: 116mg | Iron: 3mg
