CREAMY SAUSAGE AND TORTELLINI SOUP #HEALTHYFOOD #TORTELLINI
I adore soup, yet I must be straightforward, my children despise it. For those of you who are new here, my children aren't particular eaters, actually, they're a remarkable inverse. There's only something about soup that absolutely weirds them out, with the exception of obviously, bean stew, chicken and noodles, and this velvety wiener and tortellini soup.
This formula is overly basic and it meets up in 45 minutes. You most likely have half of the fixings close by, and the others are extremely simple to discover. It tastes astonishing the day it's made, and delectable the following day. Did I notice it requires just 1 pot?!
INGREDIENTS:
- 1 lb. Italian sausage
- 1 small yellow onion, diced
- 1 small shallot, diced
- 2 large carrots, peeled and diced
- 4 garlic cloves, minced
- ¼ c. all-purpose flour
- 5 c. chicken broth
- 14 oz. refrigerated cheese tortellini*
- 1 tsp. kosher sea salt
- ½ tsp. ground black pepper
- ½ tsp. Italian seasoning
- 6 ounces chopped fresh spinach
- 2 c. half & half (or heavy cream)
DIRECTIONS:
- In a large stockpot set over medium-high, cook the sausage until browned. Using a slotted spoon, transfer the cooked sausage to a paper towel lined plate; set aside.
- Add onion, shallot and carrot, sauté for 5 minutes or until the vegetables are soft. Add the garlic and sauté for an additional 2 minutes, or until fragrant, stirring occasionally to prevent it from burning.
- Whisk in the flour and cook for 1 minute. Gradually add in the chicken broth, whisk to combine. Continue cooking until the mixture reaches a simmer, then reduce heat to medium-low and simmer for 6 minutes.
- Pat as much grease as possible off of the sausage, then add it along with the tortellini, salt, pepper, Italian seasoning, spinach, and half & half. Simmer for 5 minutes, or until the tortellini is fully cooked.
- Serve immediately with freshly grated parmesan, if desired.
For more detail :http://bit.ly/2Yb9BX3
