Creamy Tortellini Soup

Prep: 20 min | Cook: 20 min

  • 1 lb. Italian sausage

  • 1 small yellow onion, diced

  • 2 celery stalks, diced

  • 2 large carrots, peeled and diced

  • 3 garlic cloves, minced

  • 1 teaspoon kosher sea salt

  • 1/2 teaspoon ground black pepper

  • 1/2 teaspoon Italian seasoning

  • 1 teaspoon fennel seed, crushed or chopped

  • 1 6-oz. can tomato paste

  • 1/2 cup dry white wine

  • ½ cup all-purpose flour

  • 6–7 cups chicken broth

  • 14 oz. refrigerated cheese tortellini

  • 2 cups half and half or heavy cream

  • 1 handful chopped fresh spinach

  1. In a large stockpot set over medium-high, cook the sausage, breaking up into little pieces. When sausage is mostly browned, add onion, celery and carrot, sauté for 5 minutes or until the vegetables are soft.

  2. Add the garlic, spices, and tomato paste; sauté for an additional 3-5 minutes, or until fragrant, stirring occasionally to prevent it from burning.

  3. Add wine and let it cook out for a few minutes. Stir the flour into the sausage and cook for 1 minute. It’ll be sticky and dry. Gradually add in the chicken broth, stir to combine. Continue cooking until the mixture reaches a simmer, then reduce heat to low and simmer for 15 minutes.

  4. Add the cream, then bring it to a low simmer. Add the tortellini and spinach. Cook just until tortellini is al dente, per package directions. Serve with fresh parsley and Parmesan.

More to come...