Creamy Tortellini Soup

Creamy Tortellini Soup - Kelsey Nixon

www.kelseynixon.com

yield: 4-6 servings

Ingredients

• 1 lb. Sweet Italian sausage

• 1 yellow onion, diced

• 2 large carrots, peeled and diced

• 2 stalks of celery, diced

• 4 garlic cloves, minced

• ½ c. all-purpose flour

• 1 (14.5 oz.) can diced tomatoes

• 5 c. chicken broth

• 14 oz. refrigerated cheese tortellini* 

• Kosher salt and cracked black pepper, to taste

• 2 cups baby spinach, chopped

• 2 cups heavy cream

• Shredded Parmesan cheese, for topping

Instructions

In a large pot set over medium-high, cook the sausage until browned.

Transfer the cooked sausage to a paper towel lined plate; set aside.

Add onion, carrot, and celery and sauté until the vegetables are soft. Add the garlic and sauté until fragrant, stirring occasionally to prevent it from burning.

Whisk in the flour and cook for 1 minute.  Slowly add diced tomatoes and chicken broth mixing until smooth.  Bring to a boil and add the tortellinis.  Once the noodles are cooked add the remaining ingredients and turn off the heat. Serve hot and top with parmesan cheese.