Tuscan Tortellini Soup
This soup is hearty and comforting on a chilly night.
- 1 tbsp. olive oil
- 1 lb. Italian sausage
- 2 tbsp. unsalted butter
- 1/2 yellow onion, diced
- 1 large carrot, diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
- 2 tbsp. all purpose flour
- 6 cups unsalted chicken broth
- 1 can (8 oz.) unsalted tomato sauce
- 1 can (15 oz.) white beans, drained and rinsed
- 1 tsp. Italian seasoning
- 1 tsp. salt
- 1/2 tsp. dried basil
- 1/4 tsp. pepper
- 1 package (12 oz.) tortellini
- 1/2 cup heavy cream
- 2 large handfuls spinach, coarsely chopped
In a large pot, heat the oil over medium heat. Once it’s hot, add the sausage. Cook until browned throughout, breaking it up as you go. Then remove it to a towel lined plate and cover with foil. Place the butter into the pot. Once it melts, add the onion, carrot and celery with a big pinch of salt. Cook, stirring often, until softened, about 6-8 minutes. Then stir in the garlic and cook another couple of minutes. Increase the heat to med-high.
Sprinkle the flour over the veggies and cook another couple of minutes. Then slowly stir in the broth and tomato sauce until it’s all added and stir in the beans and seasonings. Wait for it to come to a low boil. Once at a boil, stir in the tortellini. Reduce the heat and let it simmer until the tortellini are al dente, about
Stir in the cream and the chopped spinach. Let it simmer just another couple of minutes, until the soup is heated through and the spinach has wilted. Then serve.
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