Fall Tortellini Soup
Directions
- 1Chop carrots, celery, and dice onion.
- 2Heat olive oil in a large pot.
- 3Add diced onion and saute for a minute before adding Italian sausage. Cook for a minute, then add spices (ground black pepper, Italian seasoning, salt, fennel seed). Continue to cook until almost browned.
- 4Add carrots and celery. Saute about 5 minutes, until the vegetables begin to soften.
- 5Stir in tomato paste. Cook for another 5 minutes, until fragrant.
- 6Sprinkle in the flour and stir for 1 minute.
- 7Gradually pour in the beef broth, stirring well. Bring to a boil, then reduce to a simmer for 15 minutes.
- 8Add heavy cream, tortellini, and spinach.
- 9Let that cook until the tortellini is tender, about 2-3 minutes.
- 10Add parmesan cheese and stir until melted.
- 11Serve the soup.
Ingredients
- 1 lb mild Italian sausage
- 1 chopped yellow onion
- 3 chopped carrots
- 3 stalks chopped celery
- 0.5 tsp ground black pepper
- 2 tsp Italian seasoning
- 1 tsp salt
- 1 tsp lightly crushed fennel seed
- 6 oz tomato paste
- 0.5 cup all-purpose flour
- 7 cups beef broth
- 20 oz cheese tortellini
- 2 cups heavy cream, half-and-half, or coconut cream
- 2 cups fresh spinach
- 0.5 cup grated Parmesan
Equipment
large stockpotknifecutting boardwooden spoon
Tips
- This soup tastes even better the next day.
- Serve hot with extra cheese on top.
Related recipes
Pasta E Fagioli
Italian · Soup
Pastina Soup (Italian Penicillin)
Italian · Soup45m
Pot roast
Italian · Soup
Creamy Tomato Soup
Italian · Soup
Chicken Garlic Pasta
Italian · Soup
Chicken Ditalini Soup
Italian · Soup
Maple Pumpkin Soup
Italian · Soup
Lasagna soup
Italian · Soup
Tuscan White Bean Soup
Italian · Soup40m
Zuppa Toscana Soup
Italian · Soup
Creamy white bean and sausage soup
Italian · Soup
Tomato Soup
Italian · Soup