It feels like it went straight from Fall to Winter here basically overnight. The temps have been in the 20’s this past week, and despite the fact that we still don’t have any snow on the ground I’ve been on a mission to keep things nice and cozy inside our home. This time of year, I love making a big pot of soup almost weekly. The smell of something simmering on top of the stove in a big dutch oven instantly makes the house feel warmer, and the leftovers are an added bonus. This creamy sausage and tortellini soup is perfect for this time of year. It’s hearty, tasty, and comes together in under thirty minutes. Depending upon your taste, you could use sweet or spicy italian sausage, and if you want to lighten things up a bit, you could use turkey sausage instead of pork. Serve it up with some crusty bread or a grilled cheese for dipping, and I promise you will instantly feel warmer.
- 1 Tbs olive oil
- 1 pound Italian sausage, removed from casing (pork or turkey)
- 2 cloves garlic, minced
- 1 medium sweet onion, chopped
- 1 Tbs Italian seasoning
- salt & pepper to taste
- 2 Tbs all-purpose flour
- 1, 32 oz container no salt added chicken stock
- 1, 15 oz can diced tomatoes
- 1, 8 oz can tomato sauce
- 1, 9 oz package of cheese tortellini
- 2 cups of baby spinach
- 1/2 cup heavy cream
- 1. Heat olive oil in a large dutch oven over medium heat. Add Italian sausage and cook until brown, crumbling the meat as it cooks.
- 2. Stir in onion, garlic, Italian seasoning, salt and pepper, and cook until onions are translucent. Stir often.
- 3. Add flour, stir in well for about one minute.
- 4. Add diced tomatoes, tomato sauce, and chicken stock. Stir, and bring up to a boil. Reduce the heat and simmer for about 10 minutes.
- 5. Stir in tortellini, cover and cook for 6-7 minutes, or until tender.
- 6. Stir in spinach until wilted, and then add heavy cream.
- 7. Serve immediately with bread or grilled cheese.
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