Creamy Sausage Tortellini Soup

Creamy Sausage Tortellini Soup

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INGREDIENTS:

  • 1 lb. Italian sausage
  • 1 small yellow onion, diced
  • 1 small shallot, diced
  • 2 large carrots, peeled and diced
  • 4 garlic cloves, minced
  • ¼ c. all-purpose flour
  • 5 c. chicken broth
  • 14 oz. refrigerated cheese tortellini*
  • 1 tsp. kosher sea salt
  • ½ tsp. ground black pepper
  • ½ tsp. Italian seasoning
  • 6 ounces chopped fresh spinach
  • 2 c. half & half (or heavy cream)

DIRECTIONS:

  1. In a large stockpot set over medium-high, cook the sausage until browned. Using a slotted spoon, transfer the cooked sausage to a paper towel lined plate; set aside.
  2. Add onion, shallot and carrot, sauté for 5 minutes or until the vegetables are soft. Add the garlic and sauté for an additional 2 minutes, or until fragrant, stirring occasionally to prevent it from burning.
  3. Whisk in the flour and cook for 1 minute. Gradually add in the chicken broth, whisk to combine. Continue cooking until the mixture reaches a simmer, then reduce heat to medium-low and simmer for 6 minutes.
  4. Pat as much grease as possible off of the sausage, then add it along with the tortellini, salt, pepper, Italian seasoning, spinach, and half & half. Simmer for 5 minutes, or until the tortellini is fully cooked.
  5. Serve immediately with freshly grated parmesan, if desired.