Creamy Tortellini Soup with Spinach
This delicious Creamy Tortellini soup will have you coming back for seconds. With Italian sausage, spinach, zucchini, and carrots, it will warm you up on the coldest of nights.
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 tbsp Olive Oil extra virgin
- 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 chop in to bite size pieces. Do not over-pulse.
- In a large stockpot cook the sausage over medium-high heat until browned. Drain meat and set meat aside.
- In the same pot, add the olive oil,and 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.
Notes
