Fall Tortellini Soup
Cooler weather to me means soup season! and this one is impossible to skip. Sausage, tortellini, veggies and cream come together so perfectly, it’s my go to every fall. I love that it feels special but is still simple enough to make any weeknight.
Ingridients
- 1 lb mild Italian sausage
- 1 yellow onion, chopped
- 3 carrots, chopped 🥕
- 3 stalks celery, chopped
- 1/2 tsp ground black pepper
- 2 tsp Italian seasoning
- 1 tsp salt
- 1 tsp fennel seed, lightly crushed
- 6 oz tomato paste
- 1/2 cup all-purpose flour
- 7 cups beef broth
- 20 oz cheese tortellini
- 2 cups heavy cream, half-and-half, or coconut cream 🥥
- 2 cups fresh spinach
- 1/2 cup grated Parmesan + plus more for serving 🧀
- 2 cups fresh spinach
- 1/2 cup grated Parmesan + plus more for serving 🧀
Instructions
1. In a large stockpot over medium high heat, add onion and saute for a minute before adding sausage. Cook for a minute, then add spices. Continue to cook until almost browned.
2. Add carrots, and celery. Sauté about 5 minutes, until the vegetables begin to soften.
3. Stir in tomato paste. Cook for another 5 minutes, until fragrant.
4. Sprinkle in the flour and stir for 1 minute (it will look dry, just keep stirring so it doesn’t burn).
5. Gradually pour in the broth, stirring well. Bring to a boil, then reduce to a simmer for 15 minutes.
6. Stir in cream, tortellini, and spinach. Simmer until the tortellini is tender, about 2-3 minutes.
7. Finish with Parmesan and stir until melted. Serve hot with extra cheese on top.
