Sausage Tortellini Soup
This delicious and creamy Sausage Tortellini Soup will be on the table in under 30 minutes!Don't be afraid to use venison sausage if you have it available- you won't regret it.(Venison Sausage, Cheese Tortellini and Baby Spinach suggested for this recipe)
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.
- 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.