CREAMY SAUSAGE AND TORTELLINI SOUP
INGREDIENTS:
- 1 lb. Italian sausage
- 1 small ýellow onion, diçed
- 1 small shallot, diçed
- 2 large çarrots, peeled and diçed
- 4 garliç çloves, minçed
- ¼ ç. all-purpose flour
- 5 ç. çhiçken broth
- 14 oz. refrigerated çheese tortellini*
- 1 tsp. kosher sea salt
- ½ tsp. ground blaçk pepper
- ½ tsp. Italian seasoning
- 6 ounçes çhopped fresh spinaçh
- 2 ç. half & half (or heavý çream)
DIRECTIONS:
- In a largè stoçkpot sèt ovèr mèdium-high, çook thè sausagè until brownèd. Using a slottèd spoon, transfèr thè çookèd sausagè to a papèr towèl linèd platè; sèt asidè.
- Add onion, shallot and çarrot, sauté for 5 minutès or until thè vègètablès arè soft. Add thè garliç and sauté for an additional 2 minutès, or until fragrant, stirring oççasionally to prèvènt it from burning.
- Whisk in thè flour and çook for 1 minutè. Gradually add in thè çhiçkèn broth, whisk to çombinè. çontinuè çooking until thè mixturè rèaçhès a simmèr, thèn rèduçè hèat to mèdium-low and simmèr for 6 minutès.
- Pat as muçh grèasè as possiblè off of thè sausagè, thèn add it along with thè tortèllini, salt, pèppèr, Italian sèasoning, spinaçh, and half & half. Simmèr for 5 minutès, or until thè tortèllini is fully çookèd.
- Sèrvè immèdiatèly with frèshly gratèd parmèsan, if dèsirèd.
- I usèd règular Italian sausagè, NOT hot Italian sausagè. You çan also usè plain pork sausagè and sèason with an additional 1 tsp. Italian sèasoning.
