Creamy Tortellini Soup

Another delicious soup.  As always, I like to cook up my vegetables one at a time, hardest to softest, giving each some space to get cooked, before adding the next.  It also gives me time to chop while the veggies are cooking.

The original recipe said to serve this with parmesan and cheesy bread, but honest the soup itself turned out so rich we didn't need any of that in the end.

Creamy Tortellini Soup

Ingredients

1 lb. ground mild Italian sausage
1 small yellow onion, diced
2 celery stalks, diced
2 large carrots, peeled and diced

Cremini mushrooms, chopped small
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
one 6-oz. can tomato paste
1/2 cup dry white wine
1/2 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
Fresh parsley for serving

Directions

In a large stockpot set over medium heat, sauté garlic until fragrant (30 seconds) and add onion.  When onions are soft, add carrots, then celery, then mushrooms, cooking each until just just soft. 

Add sausage, breaking up into large bite-sized pieces (If you break them sausage into too small of pieces it may not hold up well as the soup cooks).

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

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.

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 dunk with bread.


Original link:

https://pinchofyum.com/tortellini-soup