Creamy Veggie, Tortellini & Sausage Soup
This delicious soup will have you coming back for seconds. With Italian sausage and lots of veggies, it will warm you up on the coldest of nights.
- 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
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.