Fall Tortellini Soup
Directions
- 1Dice the carrots, celery and onion.
- 2Heat up some olive oil in a large pot.
- 3Add onion and sauté for a minute before adding sausage.
- 4Add Italian sausage and spices (salt, pepper, Italian seasoning, fennel seed).
- 5Cook until the sausage is almost browned.
- 6Add carrots and celery to the pot.
- 7Sauté for about 5 minutes, until the vegetables begin to soften.
- 8Stir in tomato paste and cook for another 5 minutes until fragrant.
- 9Sprinkle in the flour and stir for 1 minute (it will look dry, just keep stirring so it doesn’t burn).
- 10Gradually pour in the beef broth, stirring well.
- 11Bring to a boil, then reduce to a simmer and cook for about 15 minutes.
- 12Add heavy cream, tortellini, and spinach.
- 13Let that cook until the tortellini is done (about 2-3 minutes).
- 14Add parmesan cheese and stir until melted.
- 15Serve 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
- 6 oz tomato paste
- 0.5 cup all-purpose flour
- 7 cups beef broth
- 20 oz cheese tortellini
- 2 cups heavy cream
- 2 cups fresh spinach
- 0.5 cup grated Parmesan
- olive oil
Equipment
large stockpotwooden spoonknifecutting boardladlegrater
Tips
- This soup tastes even better the next day.
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