Creamy Tortellini & Sicilian Sausage Soup
INGREDIENTS
- 19 ounces Carando Sicilian Sausage, hot or mild
- 1 small yellow onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 3 cloves garlic, minced
- 3 Tablespoons flour
- 1 teaspoon rosemary
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1/2 teaspoon cayenne, optional
- 1 tablespoon mustard powder
- 1/2 teaspoon pepper
- 4 cups chicken broth
- parmesan cheese rind, optional
- 2 cups heavy cream
- 5 ounces baby spinach
- 10 ounces cheese tortellini (refrigerated or frozen)
- Crushed red pepper and shaved parmesan cheese
INSTRUCTIONS
- Remove the casings from the sausage. Cook and crumble the sausage over medium-high heat until the onions the sausage is cooked through, 8-10 minutes.
- Take the sausage out of the pot and set it aside. Leave about two tablespoons of grease in the pan.
- Add the onion, carrots, and celery to the pot and cook for 5-8 minutes or until softened.
- Add the flour and garlic and cook for a minute, stirring constantly to remove the raw flour taste.
- Add rosemary, thyme, oregano, cayenne, mustard powder, and pepper. Stir to combine.
- Add the sausage back to the pan. Slowly add the chicken broth and stir until the flour has completely dissolved and use a wooden spoon the clean the bottom of the pot.
- Add the parmesan rind if using (if not add 1 teaspoon salt at this time). Increase the heat to high and bring the soup to a gentle boil. Cook for 15 minutes.
- Stir in the cream and cook for another 5 minutes.
- Add the spinach and tortellini and simmer for 3-5 minutes. (If your tortellini needs longer cooking time, add the tortellini first, then the kale during the last 5 minutes.)
- Taste the soup and add salt if desired. Start with ¼ tsp and add more after that if needed.
