Sausage Tortellini Soup
Quick, easy weeknight meal made in 40 min! With crumbled sausage, tortellini, spinach, cream and basil. So creamy!!
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, casing removed
- 1 medium sweet onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon fennel seeds
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 1 (3-inch) Parmesan rind, optional
- Kosher salt and freshly ground black pepper, to taste
- 1 (9-ounce) package refrigerated three cheese tortellini
- 3 cups coarsely chopped fresh spinach
- ½ cup heavy cream
- 3 tablespoons chopped fresh basil
Equipment
- Dutch Oven
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks.
- Add onion and carrots, and cook, stirring occasionally, until tender, about 5 minutes.
- Stir in garlic, Italian seasoning and fennel seeds until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chicken stock and Parmesan rind, if using; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
- Stir in tortellini and cook until tender, about 4-5 minutes.
- Stir in spinach and heavy cream until the spinach has wilted, about 1-2 minutes. Stir in basil; season with salt and pepper, to toaste.
- Serve immediately.