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:
- In a large pot melt the butter and cook the sausage, breaking up into little pieces until browned.
- Drain fat (if there is a lot) add diced onion, celery and carrot and minced garlic and sauté for 3 minutes.
- Add other spices and tomato paste and sauté for an additional 3 minutes, stirring often.
- 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.
- Add the heavy whipping cream.
- Add the tortellini and allow to cook until tortellini is al dente (about 3-5 minutes)
- Serve with fresh parm and crusty bread!