Creamy Tortellini and Italian Sausage Soup
My daughter Colleen loves to cook. Last night she combined two of her favorite soup recipes and made this delicious soup that she calls Creamy Tortellini Soup. It has a white base that can become tomato based by adding tomato sauce. This soup is so delicious and chunky that it is a meal in itself!
Ingredients
- 1 lb Italian Sausage Links, cut in bite size pieces
- 1 package cheese stuffed Tortellini
- 8 ounce bag Spinach leaves, chopped
- 1 small white onion, chopped
- 1/2 lb mushrooms, sliced
- 2 Roma tomatoes, cut up
- 2 to 3 cloves garlic, minced
- 32 ounces low sodium Chicken Broth
- 1/2 pint Heavy Whipping Cream
- 1/2 stick Butter
- 2 Tbs Basil
- Salt and Pepper, to taste
- 1/4 cup flour
- If the soup is too thick add milk or more chicken broth to thin
- If a tomato base is preferred add 16 ounces of tomato sauce
Instructions
- Preheat oven to 400 degrees
- Place Italian Sausage on cookie sheet and bake for 10 to 15 minutes
- Melt butter in frying pan and cook onion, mushrooms and garlic until softened
- Place cooked veggies in a large pot. Add chicken broth, whipping cream, tomatoes, cheese tortellini, Italian sausage, spinach, basil, salt and pepper and flour.
- Stir all ingredients together and simmer until you are ready to eat
Prepare Ahead and Slow Cook in a Crock Pot
- Prepare soup the night before and refrigerate overnight
- Place the soup in a Crock Pot and put the lid on
- Slow cook on low heat for 6 to 8 hours so it is ready to eat after a long day at work!
