Sausage And Cheese Tortellini Soup
A rich and creamy restaurant-quality homemade Dutch oven soup packed full of bold sausage and Italian flavors and cheese-filled tortellini.
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Ingredients
- 1 lb pork sausage (regular or Italian)
- 1/2 cup onion, diced (white or yellow)
- 2 carrots, diced finely
- 4 cloves garlic, minced
- 3 Tbsp all-purpose flour
- 5 cups chicken broth
- 2 cups half and half
- 2 tsp Italian seasoning (less if using Italian sausage; see note)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 package tortellini (12-14 ounces frozen, refrigerated, or dry)
- 5 ounces fresh spinach, roughly chopped
Instructions
- Start by prepping your veggies. Finely dice or shred the carrots, dice the onions, and mince the garlic. Roughly chop up the fresh spinach. Set all four ingredients aside for now.
- Using a smaller stockpot or a Dutch oven, brown the ground sausage, chopping it up as it cooks. Once the sausage is cooked and no longer pink, remove and place it in a bowl or plate lined with paper towels. Do not drain the fat from the Dutch oven.
- Into the hot fat, add diced onions and carrots, stirring often. (If needed, add a bit more oil.) After about 3 to 4 minutes, add the minced garlic. Cook for two minutes or until softened. Stir continually to prevent burning. The veggies do not need to be fully softened at this point.
- Sprinkle in the flour and stir to evenly coat the veggies. Cook over low heat for about a minute, stirring constantly. Slowly add in the chicken broth and bring to a simmer. Cook at a simmer for 8 minutes, stirring occasionally.
- After the broth has reduced slightly, stir in the half and half and the seasonings. (See "Note" below on Italian seasonings.) Once everything is combined, add back in the drained sausage, cheese tortellini, and chopped spinach. Stir well.
- Allow the soup to simmer over low heat for about 5 minutes or until the tortellini is cooked through and reaches an internal temperature of 160º Fahrenheit. Serve immediately.
- Allow any leftovers to cool to room temperature, then store in the refrigerator for up to 4 days or freeze and enjoy within 4 months.
Notes
- If you are using Italian sausage, only use 1/2 tsp Italian seasoning.
