This all season soup tastes like comfort food that has cooked on the stove for hours, but can easily be done in just under an hour! Pair this up with some garlic bread and you’ve got your self a full meal. It is also VERY easy to put your own spin on this one. Don’t like pork sausage? Chicken or turkey will work just fine. Don’t like heat? Leave out the crushed red pepper flakes. Kale instead of spinach? No problem! Or just leave it out altogether if you have some finicky eaters.
Here’s what you do:
Olive oil
1 lb. Italian sausage
1 med onion, diced
1 carrots, diced (about 1 cup)
1 stalk celery, diced (about 1 cup)
4-5 cloves garlic, minced
1 32 oz container chicken stock
1/4 cup dry white wine (optional)
1 pint heavy cream
2 Tbs tomato paste
1 can diced tomatoes
Salt and Pepper to taste
1/2 tsp red pepper flakes (optional)
1 Tbs dried thyme
1 9oz bag refrigerated tortellini
3 cups packed spinach
Fresh parsley, chopped (for garnish)
Parmesan cheese (garnish)
In large dutch oven, heat oil over medium heat and brown sausage until cooked through and broken. Remove from pan.
Add onions, carrots and celery and cook until tender. Add garlic and cook until fragrant (approx 1 minute). Add tomato paste and cook for about 1-2 minutes to cook off the raw taste. Add Italian seasoning, pepper flakes, salt and pepper and incorporate. De glaze pan with white wine and cook off alcohol (about 2 minutes) scraping up any brown bits that may have formed on the bottom of the pan.
Stir in stock, sausage and tomatoes bring to a boil and reduce to simmer for about 15 to 20 minutes.
Add heavy cream and tortellini and cook tortellini according to package instructions (approx 5 minutes). Stir in spinach and let wilt for about 1 minute. Check for seasonings (salt and pepper).
Serve and garnish with parsley and parmesan cheese.
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N Hey everybody Mr B here and welcome to the loft it is not getting above freezing today in Atlanta which means I want something warm and comforting and this easy easy sausage tortillini soup is the ticket this thing tastes like it is cooked all day and in reality you can
Get it done in about an hour so let’s get started let me show you what you’re going to need for this sausage and torini soup pretty basic stuff let’s just go around the horn sausage obviously I’m using a turkey sausage use whatever you want uh let’s see mirp
Traditional stuff here I’ve got uh onions celery carrots some fresh garlic um be using some chicken stock here we will finish it with a little bit of heavy cream um using one bag maybe one and a half we will see of uh some pre-made cheese tortillini which you can find in your
Refrigeration section of your grocery store some chicken stock poking in here I will use some of the better than bullion as a flavor enhancer is something I’ve started doing ever since I discovered this delicious stuff which means you’re going to want to watch your salt okay um I’m going to use some
Tomato paste also as a flavor enhancer um I’ve got some diced tomatoes here I’m using fire roasted cuz it’s my favorite stuff little salt and pepper to taste as I mentioned dry seasoning I’m going to use Italian seasoning here you could use oregano Herbst pant anything like that
And I’m going to use some fresh thyme um you know because I’ve got on hand you could use dried or you could emit it all together let’s get our Soup pot heated up and start cooking as per usual there are a couple of ingredients I left out inadvertently
You’re going to need like a bag of baby spinach here towards the end and I’m probably going to end up de glazing this with a little bit of Chardonnay or some form of white wine now I’ve heated a few tablespoons of oil up into my Dutch oven and I’m going to
Go ahead and start cooking off my sausage okay I’ve taken the liberty of removing the casings there as you can see now when you’re using a turkey or a chicken sausage right you’re going to need a little bit of fat in your pan cuz eventually the vegetables and all that
Good stuff are going to get in there it’s just frankly typically not going to render um too well um another ingredient I forgot red chili flakes gosh I’m banging here anyway back to my sausage when I use a turkey sausage or a chicken sausage I like to add a little bit of
Finnel seed to it get it into that oil let it start toasting up and then we’re going to start breaking up up our sausage here got some good color on my sausage here this is about a pound of uh sausage if you you know can find it already
Ground by all means use it um okay so I’m just going to get this off set it to the side here if you leave some behind don’t worry about it okay and I don’t think I’m going to be too upset I add just a little bit another J or so of some oool
And in goes Mira so onions Celery and our carrots okay now I’m going to give this just a kit of some salt to get the liquids kind of beginning to extract and we’re going to get these kind of softened and translucent let these go for I don’t know maybe five minutes if
That I have my veg here where I want it it feels good and soft on the spoon um so now I’m ready to build another level of flavor in goes my garlic we’re going to let this go about 1 minute or until fragrant next in will be some of that
Fresh thyme I picked it off the leaves but you know what you can just put the whole stems in there fish them out later found a tablespoon or so kind of Go Big here on the Italian seasoning now is the time for just a dash of my crushed red if you’re upset
About the heat then you know leave it out and I’m going to hit that with black pepper and we will get that kind of kind of going we’re going to let our uh sort of spices kind of open up and um toast up blo them a little bit careful not to
Burn them just a few minutes or not even a few minutes really just a couple of seconds we’ll get that going for you all right now next up here we’re going to do just about a tablespoon or so of some tomato paste okay now this stuff is raw has raw taste
To it so you’re going to want to kind of cook off that rawness on that and um but also It Coats up the vegetables really nice it helps sort of you know marry in all that goodness put you know a little bit of my fresh parsley in there why not at this stage
Right beautiful now is time for just a little bit of wine maybe 1/4 cup maybe half a cup scrape around make sure that you’re getting all the brown bits and good goodness gracious off of it letting that alcohol cook off just a bit and let’s build the soup back in
Goes the sausage in any of the drippings that may have rendered while sitting we’re going to get our tomatoes in give that a whirl I’m going to hit that with just just a wee bit I mean it doesn’t take much of the better than bullion again watch your
Salt and my stocks going in about four cups maybe a little bit more okay now we’re going to give this a whirl we’re going to bring it up to a bowl reduce to simmer you can add more liquid as you go if some of it uh you know is going to
Evaporate off I’m going to cook this covered for about 20 to 30 minutes like I said this soup does not take long and I’ll see you back it is time to finish our soup okay so to do that we’re going to take a pint of heavy cream we are going to take our
Tortellinis make his bigest mess as possible give that a stir through look how beautiful that is doesn’t need a damn thing and in goes our spinach it’s going to seem like a lot but it will Wilt down into nothing bring that up to heat about 5
Minutes or so and we’re going to be ready to Go N All right guys there you have it a little bit of garlic bread on this thing sausage tortillini soup perfect cold weather food guys I hope you enjoyed this video give this one a shot you will not be disappointed if you enjoyed it click like hit subscribe come
Along for the ride and we’re going to see you guys next time cheers
1 Comment
Like 2, It taste good and delicious, thanks for sharing again.