I saw a version of this tortellini soup recipe online this week, but it involved a slow cooker and bulk sausage and skimming fat, and it took 4-7 hours.
Good grief.
Some dishes are great in the slow cooker, but if I can make the same thing in an hour or two, on the stove, I’m there.
This soup is basically a chicken soup broth that’s been “creamed up,” and tortellini slipped in. You can add any chopped veggies you like, but I’ll list the veggies I use. You can also season it as you like, but I’ll list what I add. The recipe serves between 6-8.
Ingredients
1 pkg. frozen sausage links, cooked (You can use bulk sausage, but then you’re draining and skimming and some people don’t like sausage. With links, people can just flick them aside.) You can leave out the sausage altogether if you prefer.
1 chopped onion, as much as you like
2 large carrots, peeled and chopped
2 stalks celery, chopped
4 garlic cloves, peeled and minced
1 T. Italian seasoning – I also added some SeasonAll, some Mrs. Dash, and some pepper, all to taste
2 t. beef or chicken bouillon powder
1/2 t. salt
4 C. broth (chicken or beef) I use at least 2 C. bone broth, which I make and freeze.
1/4 C. corn starch mixed with 1/4 C. water
2 C. Half and Half
1 and 1/2 C. milk – whole milk will make the richest broth, but here in the Ballpark, we only use skim. (We get our fat through Ballpark brownies.)
20 oz. pkg. of frozen tortellini (cheese or meat, your preference.) Pull it out of the freezer when you start prepping the soup. You want it somewhat thawed when you add it to the broth.
Frozen spinach – as much as you want. I add about a cup. Pull the spinach out of the freezer as well to thaw a bit as you begin to prep the soup.
Extra milk as needed to achieve desired creaminess.
Parmesan cheese, as desired.
Directions:
Saute the sausage links in a heavy pot over medium heat until brown. Remove them from the pan and chop them into bite-size pieces. Set aside.
Drizzle 2 T. olive oil in the same pot. Dump in the chopped veggies (no spinach yet) and the seasonings. Saute the veggies until the carrots are mostly soft. Stir in the bouillon, salt, and broth. Simmer for about 10 minutes.
While the soup is simmering, mix the 1/4 C. corn starch and the 1/4 C. water together in a small bowl and stir until smooth. In a larger bowl, stir the Half and Half and the milk together. Add the corn starch liquid into the milk mixture and stir gently to combine.
Pour the milk mixture into the broth and stir to combine. Add the tortellini, sausage, and spinach.
Simmer gently with lid off until the tortellini is cooked and the broth has thickened, usually 10-20 minutes.
NOTE: Over that time, drizzle in more milk, if the broth becomes too thick. Add 1/3 – 1/2 C. Parmesan sprinkle cheese if you want a thicker broth. Season more, if desired. Experiment and adjust the soup to your taste.
Before serving, sprinkle with a little Parmesan.
Great served with crusty bread!
