Serves 1
Directions
- 1Start off by cutting up carrots and celery.
- 2Dice some onions.
- 3Heat up some olive oil in a large pot.
- 4Add onion and sauté 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.
- 5Add carrots and celery. Sauté about 5 minutes, until the vegetables begin to soften.
- 6Stir in tomato paste. Cook for another 5 minutes, until fragrant.
- 7Sprinkle in the flour and stir for 1 minute.
- 8Gradually pour in the beef broth, stirring well. Bring to a boil, then reduce to a simmer for 15 minutes.
- 9Add some heavy cream.
- 10Add tortellini and spinach.
- 11Let that cook until the tortellini is done (about 2-3 minutes).
- 12Add parmesan cheese and stir until melted. Serve hot with extra cheese on top.
Ingredients
- 1 lb mild Italian sausage
- 1 yellow onion, chopped
- 3 carrots, chopped
- 3 stalks celery, chopped
- 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 spoonmeasuring cupsmeasuring spoons
Tips
- This soup tastes even better the next day.
- When adding flour, keep stirring so it doesn’t burn.
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