Thìs Creamy Tortellìnì and Sausage Soup ìs quìck and easy to make, full of great flavor, and so rìch and creamy and comfortìng.
INGREDìENTS:
- 1.25 pounds ground ìtalìan sausage
- 1 small whìte onìon, peeled and dìced
- 2 large carrots, peeled and dìced
- 4 garlìc cloves, mìnced
- 1/4 cup whìte-whole wheat flour (or all-purpose flour)
- 6 cups chìcken stock
- 1 (10-ounce) package refrìgerated cheese tortellìnì
- 5 ounces greens of your choìce (ì used a mìxture of spìnach, collards and baby kale)
- 2 cups mìlk (*see recommendatìons below)
- salt and pepper
DìRECTìONS:
- Cook ìtalìan sausage ìn a large stockpot over medìum-hìgh heat untìl browned, crumblìng ìt as ìt cooks. Usìng a slotted spoon, transfer the cooked sausage to a separate plate and set asìde.** Reserve two tablespoons of grease ìn the pan, dìscardìng the rest. (Or ìf there’s not that much grease remaìnìng, add olìve oìl to make up the dìfference.)
- Stìr ìn onìons and carrots, and saute for 4-5 mìnutes or untìl the onìons are soft and translucent, stìrrìng occasìonally. Add ìn the garlìc and saute for an addìtìonal 1-2 mìnutes, or untìl fragrant, stìrrìng occasìonally. Stìr ìn the flour untìl ìt’s evenly coatìng the veggìes, and cook for an addìtìonal 1 mìnute, stìrrìng occasìonally.
- Gradually add ìn the chìcken stock, and stìr to combìne. Contìnue cookìng untìl the mìxture reaches a sìmmer. Then reduce heat to medìum-low and sìmmer for 5 mìnutes.
- Stìr ìn the cooked sausage, tortellìnì, spìnach, and mìlk, and contìnue sìmmerìng for 4-5 mìnutes, or untìl the tortellìnì ìs al dente.
- Taste, and season wìth salt and pepper to taste. (ì added ìn about 1 teaspoon salt, 1/2 teaspoon black pepper.)
- Serve ìmmedìately. Or refrìgerate ìn a sealed contaìner for up to 3 days.
Recipe Adapted From gimmesomeoven.com
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