Sausage Tortellini Soup

Name: Sausage Tortellini Soup
Prep time: 6 min
Cook time: 29 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 lb italian sausage, mild; 1 onions, yellow, chopped; 3 carrots, chopped; 3 celery, stalks, chopped; ½ tsp black peppercorns, ground; 2 tsp italian seasoning; 1 tsp salt; 1 tsp fennel seeds, lightly crushed; 6 oz tomato paste; ½ cup all-purpose flour; 7 cup chicken stock; optional beef stock, in place of the chicken stock, one for one, for a darker pot; 1¼ lb cheese tortellini; 2 cup heavy cream, or half-and-half or coconut cream; 2 cup spinach, fresh; ½ cup parmesan, grated, plus more for serving

The flour gets stirred into the fond with the tomato paste before any broth goes in, so the soup thickens on its own without a separate roux. The tortellini go in at the very end and need only two or three minutes — any longer and they bloat and start giving their starch back to the pot.

35 min hands on35 min start to finishweeknight

Sausage tortellini soup in a white bowl — cheese tortellini and wilted spinach in a creamy tomato broth under finely grated parmesan, with toasted baguette slices alongside.

In a large stockpot or Dutch oven over medium-high heat, add the onion and sauté a minute before adding the sausage. Cook a minute, then add the black pepper, Italian seasoning, salt and fennel seed. Continue cooking until the sausage is almost browned.

Add the carrots and celery. Sauté about 5 minutes, until the vegetables begin to soften.

Stir in the tomato paste. Cook another 5 minutes, until fragrant.

Sprinkle in the flour and stir 1 minute — it will look dry, just keep stirring so it doesn't burn.

Gradually pour in the chicken stock, stirring well. Bring to a boil, then reduce to a simmer for 15 minutes.

Stir in the cream, tortellini and spinach. Simmer until the tortellini is tender, about 2 to 3 minutes.

Finish with the parmesan and stir until melted. Serve hot with extra cheese on top.

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Source @fridasofiaeats