White Tortellini and Sausage Soup

Serves 1
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Directions

  1. 1Cook your Italian chicken sausage in a large pot with olive oil until done.
  2. 2Remove the cooked chicken sausage from the pan.
  3. 3Sauté your diced shallots, celery, carrots, and sliced mushrooms in the same pot with olive oil, seasoning with a pinch of salt and pepper.
  4. 4Once the vegetables are soft, add minced garlic and dried spices (thyme, oregano, rosemary, red chili flakes).
  5. 5Add flour to thicken the mixture.
  6. 6Deglaze the pan with white wine, scraping up any brown bits.
  7. 7Pour in Kettle & Fire chicken bone broth, add a Parmesan rind, bay leaf, and fresh thyme sprigs.
  8. 8Let the soup simmer.
  9. 9Add the cooked chicken sausage back into the soup.
  10. 10Pour in heavy cream and add tortellini and spinach (or kale).
  11. 11Let it simmer again until the tortellini is cooked.
  12. 12Finish seasoning with lemon zest and juice, black pepper, parsley, and plenty of Parmesan cheese.
  13. 13Serve hot and enjoy your white tortellini and sausage soup.

Ingredients

  • 1 tbsp olive oil
  • 2 tbsp olive oil
  • 1 lb Italian chicken sausage
  • 2 large shallots
  • 2 celery stalks
  • 1 medium carrot
  • 8 oz cremini or baby bella mushrooms
  • 6 garlic cloves
  • 8 garlic cloves
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 0.5 tsp dried rosemary
  • 1 tsp red chili flakes
  • salt
  • black pepper
  • 2 tbsp flour
  • 0.5 cup dry white wine
  • 4 cups Kettle & Fire Chicken Bone Broth
  • Parmesan rind
  • 1 bay leaf
  • 2 fresh thyme sprigs
  • 3 fresh thyme sprigs
  • 1 cup heavy cream
  • 8 oz cheese tortellini
  • 9 oz cheese tortellini
  • 2 cups baby spinach or chopped kale
  • 0.5 cup freshly grated Parmesan
  • 0.5 lemon zest and juice
  • 2 tbsp chopped fresh parsley

Equipment

large potladlewooden spoonlemon squeezergrater

Tips

  • Adding Parmesan rinds and bone broth to the soup enhances its flavor, making it luxurious and rich.