Sausage Tortellini Soup
A yummy option to warm up with in these last days of winter!
Ingredients
- 1 teaspoon olive oil
- 1 pound mild Italian sausage
- 1 large yellow onion, diced
- 1 teaspoon salt, divided
- 2 large carrots, diced
- 2 cloves garlic, minced
- 2 quarts chicken stock
- 1 pound fresh or frozen cheese tortellini
- 10 ounces baby spinach, kale, chard, or other green
- 1 (15-ounce) can cannellini beans
- 1/2 cup heavy cream or whole milk
Instructions
1
Warm a teaspoon of oil in a large soup pot over medium-high heat, and add the sausage. Cook the sausage until completely browned, breaking it up into crumbles as it cooks. When browned, remove the sausage from the pan with a slotted spoon and set aside. Drain all but a tablespoon of fat from the pan.
2
Add the onions and a half teaspoon of salt, and cook until the onions are translucent and beginning to brown, about 5 minutes. Add the carrots and cook until they look softened around the edges, another 2-3 minutes. Stir in the garlic and cook until fragrant, 30 seconds.
3
Bring the soup to a simmer and add the tortellini and beans. Pour a cup of chicken stock into the pot and scrape any browned bits from the bottom of the pot. Return the sausage to the pot and add the remaining stock. Bring to a rapid simmer over high heat, then reduce the heat to a medium.
4
When the tortellini is done, add the greens and stir until wilted. Stir in heavy cream.
5
Taste and add salt and pepper to taste.
Nutrition Facts
Per serving (1 of 6)
545
Calories
27g
Protein
53g
Carbs
25g
Fat
5g
Fiber