Creamy Tortellini Soup
A comfort food that's ready in under an hour? Yes please. This creamy tortellini soup is good for your soul, and your body.
Equipment
- Large pot
Ingredients
- 1 lb italian sausage get from a local butcher or meat department if possible
- 14 oz cheese tortellini
- 2 large whole carrots shredded
- 2 stalks celery diced
- 1 onion diced
- 1 tbsp minced garlic
- 1 tbsp olive oil
- 1 tbsp rosemary
- 1 tbsp pepper
- 4 c chicken stock low sodium is preferable
- 1 c half n half
- 2-3 c kale chopped
- 1 tbsp flour
Instructions
- Cook italian sausage and drain excess fat. Set aside
- In a large pot, sauté onion in olive oil with garlic, pepper, and rosemary for about 5 minutes on medium heat. Add shredded carrots and diced celery and cook down on medium heat for another 5-10 minutes, or until all the vegetables have started to soften.
- Add chicken stock and tortellini to the pot and cook until they are almost cooked through, about 5 minutes, and add kale. Simmer for another 5-10 minutes
- In a small bowl, add flour and spoon out about 1/4 cup of broth from the pot and stir together until there are no lumps. Add the roux back to the pot and stir continuously to thicken soup. This can be repeated once or twice more to thicken the soup
- Turn the heat to low and add the cooked Italian sausage and half n half to the soup
- Serve hot
Notes
Store this in the refrigerator for up to 5 days.
This can be frozen for up to 6 months. If freezing in bags- fill gallon ziplocks and lay flat on a cookie sheet in the freezer for 3-4 hours or until frozen solid to freeze flat so they are easier to store. If freezing in jars, fill far up to neck and place in freezer for 3-4 hours without the lid on, or until completely frozen. Only after the soup is frozen solid should you tightly seal the lid, to prevent the shattering of the glass jar.