Creamy Tortellini Italian Sausage Soup

One of my go-to soup recipes that is tried and true.

It’s been a family favorite for a few years now, but last month I decided to get adventurous and whipped up this soup for our Bible study. Let’s just say it vanished faster than you can say “loaves and fishes!”

A great recipe for a busy weeknight or just a chilly winter weekend. It’s flavorful and hardy and can stay fresh in the fridge for about 5 days. Cozy up with this feel good soup and let the snow fall around you!

Enjoy!

Creamy Tortellini Italian Sausage Soup

INGREDIENTS:

• 1 lb. ground mild Italian sausage
• 2 tablespoons butter
• 1 small yellow onion, diced
• 2 celery stalks, diced
• 2 large carrots, diced
• 1 tablespoon minced garlic
• 1/2 teaspoon Italian seasoning
• 1 teaspoon fennel seed
• 1 can tomato paste
• 1/2 cup white cooking wine
• 1/2 cup of flour
• 7 cups chicken broth, large box and little more for flavor
• 1 large pack for cheese tortellini
• 2 cups of heavy whipping cream
• Fresh Parmesan (optional)

INSTRUCTIONS:

1. In a large pot melt the butter and cook the sausage, breaking up into little pieces until browned.
2. Drain fat (if there is a lot) add diced onion, celery and carrot and minced garlic and sauté for 3 minutes.
3. Add other spices and tomato paste and sauté for an additional 3 minutes, stirring often.
4. Add cooking wine and let it cook out for a few minutes. Stir the flour in, the soup will get sticky, then add chicken broth, allow to cook on low for 10 minutes.
5. Add the heavy whipping cream.
6. Add the tortellini and allow to cook until tortellini is al dente (about 3-5 minutes)
7. Serve with fresh parm and crusty bread!