by Candy Owen
So here’s the thing… it’s officially Fall! And with the chillier weather approaching, it’s only natural that warm, comfort foods start to make more of a presence around the dinner table. This filling and fabulous family favourite is sure to become a huge hit around your house this season!
Main Stars in this dish:
Sausage – Cheese Tortellini – Spinach
Quick disclaimer- my boyfriend is an avid hunter and I fortunately have access to some fresh venison every year, so that is typically my go-to choice of meat for this recipe. However if you’re not a fan, you can easily substitute with your favourite style of sausage (hot Italian works sooo good if you like a little extra heat in your dish!). I personally think that the venison sausage compliments the other flavours in this dish beautifully and if you’re on the fence about it- give it a try! There are so many amazing flavours and textures in this soup (although the heartiness really makes it more on the stew side- not your gramma’s stew, unless of course you really love your gramma’s stew…I’m rambling aren’t I?!) that the “gamey-ness” flavour is lessened. The best thing about this dish- my kids love it! That’s a win if you ask me. 🙂
SO! About that beautiful bowl– Mine was gifted to me, but you can get this amazing Corningware 20 Oz mug here! (I get a portion of the proceeds of this sale)
Did I forget to mention this meal can be made in UNDER 30 MINUTES!
Quick Instructions
Cook the sausage, remove. Add garlic and flour and cook for 1-2 minutes, stirring constantly. Add the oregano, basil and red pepper flakes. Stir to combine. Return cooked sausage to the pot.
Add the chicken broth and stewed tomatoes. Bring to a boil.
Reduce to simmer, stir in heavy cream. Add tortellini and cook for 5 minutes. Add spinach and stir to blend. Sprinkle in some pepper. Serve and garnish with parmesan cheese.
Important Note
Make sure that your soup has been reduced to a light simmer before stirring in the heavy cream. Be careful substituting for a lighter cream as it may curdle when added.
Serves beauuuutifully with Garlic Toast or a light Garden Salad!
Sausage Tortellini Soup
Ingredients
- 1 lb crumbled venison sausage or hot/mild Italian
- 2 cloves garlic minced
- 1/2 tbsp dried basil
- 1/2 tsp oregano
- 1 pinch pepper
- 1 pinch red pepper flakes or more if desired
- 2 tbsp flour
- 3 cups cheese tortellini fresh or frozen
- 1 cup heavy cream
- 4 cups chicken broth
- 1 large can diced tomatoes
- 2 cups fresh baby spinach or kale
- Parmesan cheese to garnish (optional)
Instructions
- Trim the casing from the sausage (if you purchased them in links) and squeeze out the meat. Add meat to a large soup pot. Cook over medium-high heat, stirring occasionally and using spatula to break up the sausage meat. Cook for roughly 8-10 minutes, or until sausage is browned.
- Remove the sausage from the pot and set aside on a paper towel lined tray. Drain the fat, reserving roughly a tablespoon in the pot for the next step.
- Add minced garlic and flour to the pot, stirring constantly.
- Carefully add the chicken broth and stir until flour has dissolved. Use the spatula to scrape the bottom of the pot while stirring.
- Add the oregano, basil, red pepper flakes and canned tomatoes. Stir to combine.
- Increase the heat to high and add back the cooked sausage.
- When the soup reaches a boil, add the tortellini and immediately reduce heat to simmer. Cook for 5 minutes.
- Slowly stir in the heavy cream. Cook for 5 more minutes.
- Add the spinach and pepper – stir to blend.
- Garnish with parmesan cheese and serve. Bon-Apetit!
Notes
- If making extra to freeze, refrain from cooking the tortellini and cream. Once soup cools, add to an air-tight container and freeze. When you’re ready to eat it again, thaw soup, add to bot and bring to a boil. Add in the tortellini and cook until tender. Remove from heat and add in cream before serving.
- Soup should be consumed within two days after refrigerating. Can freeze for 3+ months.
- Celery, diced onion and chopped carrots can be easily added into this recipe! Just add to pot before you add the garlic and flour and cook for 3 minutes, or until veggies are tender.Â
- If substituting spinach with kale, add to pot when you add the tortellini as kale requires a longer cook time to soften.
- I typically refrain from adding salt to this dish because I find the broth adds just enough already, but if you prefer to add some, start with a pinch and taste before adding more.
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