Ang's Creamy Tortellini Soup
45 min6 to 8 servings
A creamy Italian sausage and vegetable soup with cheese tortellini, finished with spinach and cream.
| prepPeel and dice carrots | ||||||||
| prepDice celery and onion | ||||||||
| prepMince garlic cloves | ||||||||
| prepCrush or chop fennel seed | ||||||||
| 1 lb ground mild Italian sausage | Brown sausage, breaking into pieces | Add onion, celery & carrot, sauté 5 min | Add garlic, spices & tomato paste, sauté 3–5 min | Add wine, cook out a few minutes | Stir in flour, cook 1 min | Gradually add broth, simmer 15 min | Add cream, tortellini & spinach, simmer until al dente | Serve with parsley and Parmesan |
| 1 small yellow onion, diced | ||||||||
| 2 celery stalks, diced | ||||||||
| 2 large carrots, peeled and diced | ||||||||
| 3 garlic cloves, minced | ||||||||
| 1 teaspoon kosher sea salt | ||||||||
| 1/2 teaspoon ground black pepper | ||||||||
| 1/2 teaspoon Italian seasoning | ||||||||
| 1 teaspoon fennel seed, crushed or chopped | ||||||||
| one 170 g can tomato paste | ||||||||
| 120 ml dry white wine | ||||||||
| 60 g all-purpose flour | ||||||||
| 6–7 cups / 1.4–1.7 L chicken broth | ||||||||
| 400 g refrigerated cheese tortellini | ||||||||
| 480 ml half and half or heavy cream | ||||||||
| 1 handful chopped fresh spinach | ||||||||
| Parmesan and fresh parsley for serving | ||||||||
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