Empty My Fridge
Ang's Creamy Tortellini Soup
Ingredients
- Sausage · ground1 lb
- Onion · diced1
- Celery · diced2
- Carrot · peeled diced2
- Garlic · minced3
- Salt1 tsp
- Black pepper · ground½ tsp
- Italian seasoning½ tsp
- Fennel seed · crushed chopped1 tsp
- Tomato paste1
- White wine½ cups
- Flour½ cups
- Chicken broth6–7 cups
- Cheese14 oz
- Half & half2 cups
- Spinach · chopped1 handful
- Parsley
Instructions
- In a large stockpot over medium-high heat, cook the sausage, breaking it into small pieces. When mostly browned, add the onion, celery and carrot and sauté for 5 minutes, until soft.
- Add the garlic, salt, black pepper, Italian seasoning, fennel seed and tomato paste and sauté for 3 to 5 minutes, until fragrant, stirring often so it doesn't burn.
- Add the wine and let it cook off for a few minutes. Stir in the flour and cook for 1 minute. Gradually add the chicken broth, stirring to combine.
- Once the mixture reaches a simmer, reduce heat to low and simmer for 15 minutes.
- Add the cream and bring to a low simmer. Add the tortellini and spinach and cook until the tortellini is al dente, following the package directions.
Summarized from Pinch of Yum's video. Watch it for the details.
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