Fall Tortellini Soup

25 mins
Serves 1
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Directions

  1. 1Dice the carrots, celery and onion.
  2. 2Heat up some olive oil in a large pot.
  3. 3Add onion and sauté for a minute before adding sausage.
  4. 4Add Italian sausage and spices (salt, pepper, Italian seasoning, fennel seed).
  5. 5Cook until the sausage is almost browned.
  6. 6Add carrots and celery to the pot.
  7. 7Sauté for about 5 minutes, until the vegetables begin to soften.
  8. 8Stir in tomato paste and cook for another 5 minutes until fragrant.
  9. 9Sprinkle in the flour and stir for 1 minute (it will look dry, just keep stirring so it doesn’t burn).
  10. 10Gradually pour in the beef broth, stirring well.
  11. 11Bring to a boil, then reduce to a simmer and cook for about 15 minutes.
  12. 12Add heavy cream, tortellini, and spinach.
  13. 13Let that cook until the tortellini is done (about 2-3 minutes).
  14. 14Add parmesan cheese and stir until melted.
  15. 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.