Sausage tortellini soup

Quick and easy meal during the week prepared in 40 min! With crumbled sausage, tortellini, spinach, cream and basil. So creamy!

Reasons to soup in sausage tortellini

• Hero of the week with the help of quick cooking tortellini
• Out of this world broth (don’t jump for Parmesan bark!)
• Tortellini soft and cheesy cooked and soaked in all soup flavors
• Perfect excuse to dip the crisp house bread

Tips and tips for success

• Add a touch of white wine.Do you have an open bottle of white wine? Add a splash to the Dutch oven before adding the chicken broth.
• Record the leftovers of Parmesan couennes.Get more out of these dear parmesan cheeses using Nis’s leftovers! The addition of a parmesan crust, slightly thickens the broth and adds a level of wealth to the hazelnut to the soup.
• Use a good quality stock.The best quality of your stock, better is your soup. Many brands love to wrap in salt, so always opt for an unavicated variety or a low sodium variety. Homemade stock is even better.
• Use refrigerated tortellini.Fresh refrigerated tortellini have a much better taste than dry tortellini and prepares so much faster.
• Add the green vegetables to leaves.It is an excellent recipe for sneaking in green leafy vegetables for these difficult eaters. Spinach, kale, green cabbage, Swiss card beet or arugula are all excellent options.
• Add the cream slowly.Always add the thick cream to the very end, pouring very slowly to avoid stall.
• Store tortellini separately for the remains. When you plan left, store the Tortellini cooked separately from the soup to prevent it from taking advantage of all the broth.
• Serve with crisp bread.Serve with all homemade crisp bread to dip, sopping and soak!

Print

Sausage tortellini soup

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Quick and easy meal during the week prepared in 40 min! With crumbled sausage, tortellini, spinach, cream and basil. So creamy !!

Preparation time 15 minutes minutes

Cook time 25 minutes minutes

Total time 40 minutes minutes

Portions 6 portions

Equipment

• Dutch oven

Ingredients

• 1 tablespoon olive oil
• 1 book Italian sausage The deleted case
• 1 Average soft onion diced
• 2 carrots diced
• 3 pods garlic ax
• 2 teaspoon Italian seasoning
• 1 teaspoon Fennel seeds
• 2 tablespoons versatile flour
• 4 cups chicken broth
• 1 (3 inches) Parmesan bark optional
• Cosher salt and freshly ground black pepper with taste
• 1 (9 ounces) Package Refrigerate three cheese tortellini
• 3 cups Coarsely chopped fresh spinach
• ½ cup thick cream
• 3 tablespoons chopped fresh basil

Instructions

• Heat the olive oil in a large Stockpot oven or a Dutch oven over medium heat. Add the Italian sausage and cook until it is golden, about 3 to 5 minutes, ensuring you the sausage while it cooks.
• Add the onion and carrots and cook, stirring from time to time, until tenderness, about 5 minutes.
• Incorporate the garlic, the Italian seasoning and the fennel seeds until they are flavored, about 1 minute.
• Incorporate the flour until it is slightly golden, about 1 minute.
• Incorporate the chicken broth and parmesan bark, if you use; Season with salt and pepper, with taste. Bring to a boil; Reduce the fire and simmer, stirring occasionally, until it is reduced and slightly thickened, about 10 minutes.
• Stir in the tortellini and cook until tender, about 4 to 5 minutes.
• Incorporate the spinach and thick cream until the spinach has dressed, about 1 to 2 minutes. Incorporate the basil; Season with salt and pepper, toast.
• Serve immediately.

Video

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