Creamy Sausage Tortellini Soup

Picture this: it's cold and rainy, all you want is a nice big bowl of comfort food.

THIS is the recipe for you. Creamy Sausage Tortellini Soup is so easy and results in a hearty bowl of warmth that will instantly brighten your mood on a gloomy day. This is the perfect one-pot recipe. Ready in 30 minutes and delicious!

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This recipe is great for feeding a large family, or making ahead as meal prep! It stores great in the refrigerator for four days and reheats just as good as the first day you make it! I love making soups because the leftovers keep so well.

You can make this recipe vegetarian by using vegetable stock and omitting the sausage.

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Creamy Sausage Tortellini Soup

Prep Time: 5 minutes

Cook Time: 45 Minutes

Yield: 6 Servings

Ingredients

1 White Onion (diced)

2 Cloves Garlic (minced)

1 tsp Italian Seasoning

1 tsp Dried Basil

1 tsp Onion Powder

1 tsp Paprika

1/4 cup Flour

2 tbsp Butter

3 cups Chicken Stock

14 oz diced Canned Tomatoes

8 oz Tomato Sauce (any brand you like)

Salt & Pepper to Taste

1 Package Family Sized Refrigerated Cheese Tortellini

4 Sweet Italian Sausage Links

1/4 cup Parmesan

1/4 cup Heavy Cream

1 cup Spinach

2 tbsp Fresh Basil

Instructions

In a large pot, saute onions for 5-8 minutes until fragrant and translucent. Add garlic and cook for two additional minutes, stirring frequently so the garlic does not burn. Stir in Italian seasoning, basil, onion powder, paprika, salt, pepper, flour and butter. Stir until there are no clumps of flour. This will create a roux to thicken your sauce.

Next add chicken stock, diced tomatoes and tomato sauce. Bring to a boil and then reduce to simmer (medium heat, with small bubbles) for 20 minutes. Taste and adjust seasoning as necessary. If the broth tastes too acidic add 2 tsp of sugar.

Add tortellini and cook for 7 minutes.

While the tortellini cooks, cook your sausage. Cook sausage in a pan on medium heat with 1/4 cup water, covered for 10 minutes. Then remove cover and cook for an additional five minutes until sausage is brown and internal temperature is 160 degrees. Do not pierce casing, this will let all the fat out creating dry sausage.

Once tortellini is done cooking reduce to low heat and stir in Parmesan, heavy cream and spinach. Taste and adjust seasoning as necessary. Slice sausage and stir into soup.

Top with fresh basil and optional shredded mozzarella and enjoy!

Soup will store in the refrigerator for 4 days.

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No nutritional information is provided at this time.