Sausage Tortellini Soup
For this recipe, we used plain ground pork and mixed it up with our Sweet Italian Sausage Blend. This blend is fragrant and robust, with fennel, caraway, and a bit of brown sugar, and it can be used in so many more ways than inside a sausage casing.
Once you cook the pork, remove the meat from the pan with a slotted spoon. Leave enough grease in the pan to saute vegetables, and drain out any excess. Pat the sausage dry with a paper towel and allow that to drain, too, while you pull the rest of the soup together. If you skip this step you run the risk of your soup turning greasy.
Serve this soup with freshly grated parmesan and a crusty bread.
Prep Time: 15 min.
Cooking Time: 30 min.
Servings: 4
Cooking Method: Stovetop
Category: Soup, Grains and Pasta
Cuisine: Italian
Ingredients:
- 1 pound ground pork
- 1-1/2 Tablespoons Sweet Italian Sausage Seasoning
- 1 small onion, diced small
- Dried Shallots, reconstituted
- 2 large carrots, peeled and diced small
- 4 garlic cloves, minced
- 1/4 cup all purpose flour
- 5 cups chicken broth
- 14 ounce fresh cheese tortellini (you may use any flavor you like)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Ground Black Pepper (Medium Grind)
- 1/2 teaspoon Italian Seasoning
- 6 ounces chopped fresh spinach
- 2 cups half and half or heavy cream
Instructions:
- In a Dutch oven or large stockpot heated to medium high heat, brown the sausage. Remove sausage and set aside to drain on paper towels.
- Add onion, Dried Shallots and carrot and saute for 5 minutes, or until carrots are softened. Add the garlic and saute for another 2 minutes stirring frequently.
- Whisk in the flour and cook for 1 minute. Gradually whisk in the chicken broth and bring to a boil. Reduce heat and simmer for 6 minutes,
- Add sausage, tortellini, salt, pepper, Italian Seasoning, spinach and half and half. Simmer for an additional 5 minutes, or until pasta is cooked.
- Serve with Parmesan cheese if desired.
