Name: Creamy Tortellini Soup with Sausage and Spinach
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1 teaspoon olive oil -; 1 pound mild Italian sausage, removed from casings if purchased in links -; 1 large yellow onion, diced -; 8 ounces mushrooms, diced -; 1 teaspoon salt, divided -; 2 large carrots, diced -; 2 cloves garlic, minced -; 2 quarts chicken stock -; 1 pound fresh or frozen cheese tortellini -; 10 ounces baby spinach, kale, chard, or other green (torn into the size of baby spinach, if necessary) -; 1 (15-ounce) can cannellini beans -; 2 teaspoons cider vinegar -; 1/2 cup heavy cream or whole milk -

Creamy Tortellini Soup with Sausage and Spinach

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Tortellini Soup with Sausage and Spinach

1. 1 teaspoon olive oil -

2. 1 pound mild Italian sausage, removed from casings if purchased in links -

3. 1 large yellow onion, diced -

4. 8 ounces mushrooms, diced -

5. 1 teaspoon salt, divided -

6. 2 large carrots, diced -

7. 2 cloves garlic, minced -

8. 2 quarts chicken stock -

9. 1 pound fresh or frozen cheese tortellini -

10. 10 ounces baby spinach, kale, chard, or other green (torn into the size of baby spinach, if necessary) -

11. 1 (15-ounce) can cannellini beans -

12. 2 teaspoons cider vinegar -

13. 1/2 cup heavy cream or whole milk -

How to cook deliciously - Creamy Tortellini Soup with Sausage and Spinach

1. Stage

Cook the sausage: Warm a teaspoon of oil in a large soup pot over medium-high heat, and add the sausage. Cook the sausage until completely browned, breaking it up into crumbles as it cooks. When browned, remove the sausage from the pan with a slotted spoon and set aside.

2. Stage

Cook the vegetables: Drain all but a tablespoon of fat from the pan (add more oil if you don’t have quite a tablespoon). Add the onions and a half teaspoon of salt, and cook until the onions are translucent and beginning to brown, about 5 minutes. Add the mushrooms and another half teaspoon of salt. Cook until the mushrooms have released all their moisture and are cooked through, another 5 minutes. Add the carrots and cook until they look softened around the edges, another 2-3 minutes. Stir in the garlic and cook until fragrant, 30 seconds.

3. Stage

Bring the soup to a simmer and add the tortellini: Pour a cup of chicken stock into the pot and scrape any browned bits from the bottom of the pot. Return the sausage to the pot and add the remaining stock. Bring to a rapid simmer over high heat, then reduce the heat to a medium. Add the tortellini and cook according to package instructions.

4. Stage

Puree the beans: In a medium sized bowl, add the drained beans, 1/2 cup water, and apple cider vinegar. Puree using an immersion blender (or you can do this in a food processor or countertop blender).

5. Stage

Finish the soup: When the tortellini is done, add the greens and stir until wilted. Stir in the pureed beans and heavy cream (or milk). Taste and add salt, pepper, or another splash of cider vinegar as needed to perk up the flavors. Serve. LEFTOVERS! This leftover soup will keep for about 5 days in the fridge and is best reheated gently over low heat on the stovetop or in the microwave. The tortellini will gradually soften, the longer the leftovers sit. If you’d like to freeze any portion of the soup, cook the tortellini separately and freeze the soup without it. When ready to serve, cook more tortellini in boiling water and add to each bowl when serving. Did you love the recipe? Give us some stars and leave a comment below!