Fall Tortellini Soup
Directions
- 1Start by cutting up carrots and celery.
- 2Dice some onion.
- 3Heat up some olive oil in a large pot.
- 4Add the diced onion and sauté for a minute before adding the Italian sausage.
- 5Cook the sausage for a minute, then add the spices (salt, ground black pepper, Italian seasoning, fennel seed).
- 6Continue to cook until the sausage is almost browned.
- 7Add carrots and celery. Sauté for about 5 minutes, until the vegetables begin to soften.
- 8Stir in the tomato paste. Cook for another 5 minutes, until fragrant.
- 9Sprinkle in the flour and stir for 1 minute.
- 10Gradually pour in the beef broth, stirring well. Bring to a boil, then reduce to a simmer for 15 minutes.
- 11Add heavy cream.
- 12Add tortellini.
- 13Add spinach.
- 14Let that cook until the tortellini is done (about 2-3 minutes).
- 15Add some Parmesan cheese and stir until melted.
- 16Serve hot with extra cheese on top.
Ingredients
- 1 lb mild Italian sausage
- 1 yellow onion
- 3 carrots
- 3 celery stalks
- 0.5 tsp ground black pepper
- 2 tsp Italian seasoning
- 1 tsp salt
- 1 tsp fennel seed, lightly crushed
- 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
- olive oil
Equipment
large stockpotknifecutting boardwooden spoon
Tips
- The soup tastes even better the next day.
- When sprinkling in flour, keep stirring so it doesn’t burn.
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