I love tortellini! And I’ve been wanting to make a tortellini soup for a while now. Since the weather has been pretty chilly, I thought the time had finally come. And boy, it did not disappoint. This recipe quickly catapulted to the top of our soup list. It’s hearty without being heavy, perfectly balanced in flavor, and a cinch to make.
Let’s talk about it.
We start with some good Italian sausage. Get some of the high quality stuff– from your deli. Brown the meat then remove it from the pan. Add some our amazing Fresh Churned Garlic Butter, a diced onion, and some Italian seasoning. Once the onion is cooked, stir in some flour to thicken it up, then some chicken stock and tomato sauce.
Next is the tortellini. We’ll boil it right in the pot with everything else. It’s key to make sure of the cooking time. It will depend on the type of tortellini you buy. I prefer the refrigerated stuff you can find in your grocery store near the cheese and meat. It should take about 5 minutes.
Take care not to boil them too long, or they’ll become mushy and fall apart. Don’t forget fresh spinach and fresh basil, as well as a little cream.
This soup is truly one of our favorites. We know you and your family will enjoy it as much as we did!
- 1 lb ground Italian sausage
- 4 T Chef Shamy Garlic Butter
- 1 onion, diced
- 1 ½ tsp Italian seasoning
- Salt and pepper, to taste
- 2 T all-purpose flour
- 4 cups chicken stock
- 8 oz can tomato sauce
- 9 oz package refrigerated three cheese tortellini
- 2 cups spinach, stems removed and leaves chopped
- ⅓ cup heavy cream
- 3 T chopped fresh basil
- In a large pot, brown Italian sausage. Remove it from the pot and set aside. Drain grease.
- Melt Garlic Butter in the same pot over medium heat. Add onion, Italian seasoning, and salt and pepper. Cook 5 minutes, until onions are translucent.
- Stir in flour and cook 60 seconds, continuing to stir. Slowly whisk in chicken stock and tomato sauce. Bring to a boil.
- Add tortellini and cook until tender, about 5 minutes. Finally, stir in spinach, heavy cream, and fresh basil. Incorporate fully and cook until heated through and spinach is wilted.