Autumn Tortellini Soup with Sausage
This Autumn Tortellini Soup with Sausage is a creamy, comforting dish perfect for chilly evenings. It's nutritious, flavorful, and easy to make!
Equipment
- Large soup pot For cooking the soup.
Ingredients
Main Ingredients
- 8 ounces Italian sausage
- 0.5 medium onion, finely chopped
- 2 sticks celery, finely chopped
- 2 tablespoons flour
- 3 cloves garlic, minced
- 4 cups chicken broth
- 28 ounces canned diced tomatoes with juices
- 0.25 teaspoon Italian seasoning
- 2 cups refrigerated cheese tortellini
- 1 cup heavy/whipping cream
- 2 cups fresh baby spinach (optional)
- 1 to taste salt
- 1 to taste pepper
Instructions
- In a large soup pot, cook the Italian sausage over medium-high heat for 7-10 minutes until browned. Remove the sausage and set it aside on a paper towel-lined plate, leaving about a tablespoon of fat in the pot.
- Add the chopped onion and celery to the pot and cook for 4-5 minutes, or until softened.
- Stir in the flour and minced garlic, cooking for an additional minute while stirring constantly to create a roux.
- Slowly pour in the chicken broth, stirring until the flour is fully dissolved.
- Add the canned tomatoes, Italian seasoning, and return the browned sausage to the pot. Bring the soup to a gentle boil over high heat, stirring occasionally.
- Once boiling, add the tortellini and reduce the heat to a gentle simmer. Cook for about 5 minutes until the tortellini are tender.
- Pour in the cream and cook for another 5 minutes, allowing it to thicken slightly.
- Add the spinach, stir well, and season with salt and pepper to taste.
Notes
For a lighter version, you can use turkey or chicken sausage instead of Italian sausage. Feel free to customize with your favorite vegetables like carrots or bell peppers.