This sausage tortellini soup is a delicious comfort food
This sausage tortellini soup pairs well with the Tannat from Delaplane Cellars and appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS.
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What You’ll Need:
- 1 lb mild Italian sausage
- 1 c. carrots, thinly sliced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 small zucchini, sliced in ¼” rounds
- ¾ t. dried oregano
- 1 t. dried basil
- 1 t. dried parsley
- ¼ c. flour
- 6 ounces tomato paste
- 6 c. chicken stock
- 1 c. heavy cream
- 9 ounces cheese tortellini
- 3 to 3 ½ c. packed baby spinach leaves
- Salt and Pepper to taste
Step 1: In a stockpot, over medium heat, saute the sausage until it is just cooked through.
Step 2: Add the carrots and onion and saute until the carrots are almost cooked through. Stir in the garlic and zucchini. Saute for one minute stirring constantly.
Step 3: Add the herbs and flour then continue to stir for three minutes to fully cook the flour.
Step 4: Add the tomato paste and stir through the meat and vegetables. Continue to saute for two minutes to bring the sugar out of the tomato paste.
Step 5: Carefully stir in the chicken stock and bring to a simmer. Add the cream and return to a simmer.
Step 6: Add the tortellini and bring to a slow boil.
Step 7: Cook for 5 additional minutes to cook the tortellini then remove from heat and add the spinach leaves and stir through to wilt.
Step 8: Season with salt and pepper if necessary.