Recipes | Simple Suppers
Creamy Veggie, Tortellini & Sausage Soup
Creamy Veggie, Tortellini & Sausage Soup
This is the perfect soup for when nothing but comfort food will do.
I have several soup lovers in my family, so I have lots of soup recipes as a result. This one tops the list of favorites. We first made this soup last March just as the news of Covid-19 started to settle on our minds. It was so good, and exactly what we needed at the time. This soup will definitely have your family coming back for seconds.
Dice the carrots, onion, and zucchini. I usually put them in a food processor to save time, so instead of dicing, I simply chop everything into small enough chunks for the food processor to handle. I also skip peeling the carrots and simply wash them thoroughly instead.
Pulse just enough to break them into small bite-sized pieces. Be careful not to over-pulse. You only want them to be diced not ground up. Saute the veggies in 1 tbls reserved meat drippings until they are crisp-tender.
Stir in the flour until it is mixed thoroughly with the vegetables, and add the chicken broth. Continue to stir until the mixture thickens slightly begins to simmer. Add milk, tortellini, spinach, salt, pepper, and Italian seasoning, and cook on low for approximately 20 minutes more until tortellini is tender.
Top with fresh parmesan cheese and serve with baby carrots or carrot sticks. Enjoy!
Creamy Veggie, Tortellini & Sausage Soup
Equipment
- Food Processor
Ingredients
- 1 pound Italian Sausage
- 2 Large Carrots
- 1 Small Zuchini
- 1 Small Yellow Onion
- 8 ounces Frozen Spinach
- 5 cups Chicken Broth
- 10 ounces Cheese Tortellini
- 2 cups 2% or Whole milk Use Half & Half for a richer, creamier soup
- 2 tsp Minced Garlic
- 1/4 cup Flour
- 3/4 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Italian Seasoning Dried leaf
- Freshly Grated Parmesan Cheese
Instructions
- Chop carrot, onion, and zucchini into small chunks and put into a food processor. Pulse just enough to dice. Do not over-pulse.
- In a large stockpot cook the sausage over medium-high heat until browned. Drain meat leaving approximately 1 tbsp of fat in the pot. Set meat aside.
- In the same pot, add the vegetables and saute over medium heat for 3-5 minutes. Add garlic and cook and stir for 3 minutes more.
- Add flour to the pot and stir well. Add the chicken broth and whisk to combine. Cook for 5 minutes until the mixture thickens slightly. Add all remaining ingredients except parmesan. Bring to a simmer on med-low, cover pot, and cook for approximately 20 minutes more until tortellini is tender.
- Top with Parmesan just before serving.
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