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