Sausage Tortellini Soup

Fast and easy food made in 40 minutes! With crumbled sausage, Tortellini, spinach, cream and basil. So creamy!

Reasons to make Salachicha Tortellini soup

• Hero during the week with the help of rapid cooking tortellini
• Outside this broth from the world (the Parmesan shell does not skip!)
• Tortellini chewable and cheesy cooked and soaked in all soup flavors
• Perfect excuse for wetting homemade homemade homemade bread

Tips and tricks for success

• Add a touch of white wine.Do you have an open bottle of white wine? Add a Dutch oven splash before adding the chicken broth.
• Save the leftovers of Parmesan.Take more out of those expensive Parmesan cheeses using the leftover bark! Add a bark of Parmesano thick the broth slightly and add a level of nut rich to the soup.
• Use good quality stock.The better quality your stock is, the better your soup will be. Many brands love to pack in salt, so always opt for a variety without salt or smaller sodium. The homemade stock is even better.
• Use refrigerated tortellini.Tortellini cool refrigerated knows much better than dry tortellini and cooks much faster.
• Add green leafy vegetables.This is a great recipe to sneak in green leafy vegetables for those felling. The spinach, the curly, the collar collar, the Swiss chard or the arugula are excellent options.
• Add the cream slowly.Always add the thick cream at the end, pouring very slowly to avoid curd.
• Store Tortellini separately for leftovers. When planning the leftovers, save the tortellini cooked separately from the soup to prevent the entire broth from wallpaper.
• Serve with crispy bread.Serve with all homemade crispy bread to wet, soak and wet!

Print

Salachicha Tortellini soup

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Fast and easy food made in 40 minutes! With crumbled sausage, Tortellini, spinach, cream and basil. So creamy !!

Preparation time 15 minutes minutes

Cooking time 25 minutes minutes

Total time 40 minutes minutes

Portions 6 portions

Equipment

• Dutch oven

Ingredients

• 1 tablespoon olive oil
• 1 pound Italian sausage eliminated housing
• 1 medium sweet onion courtesy
• 2 Carrots courtesy
• 3 nail garlic chopped
• 2 teaspoons Italian seasoning
• 1 teaspoon fennel seeds
• 2 tablespoons flour for all use
• 4 Cups chicken soup
• 1 (3 inches) Parmesan peel optional
• Kosher Salt and newly ground black pepper To taste
• 1 Package (9 ounces) Tortellini of refrigerated cheese
• 3 Cups thick chopped fresh spinach
• ½ cup thick cream
• 3 tablespoons chopped fresh basil

Instructions

• Hot olive oil in a large series or Dutch oven over medium heat. Add the Italian sausage and cook until it brown, approximately 3-5 minutes, making sure the sausage collapsed while cooking.
• Add the onion and carrots, and cook, stirring occasionally, until they are tender, approximately 5 minutes.
• Add the garlic, the Italian seasoning and the fennel seeds until they are fragrant, approximately 1 minute.
• Beat in flour until they are slightly golden, approximately 1 minute.
• Add the chicken broth and the Parmesan cortex, if used; Season with salt and pepper, to taste. Boil; Reduce the fire and cook over low heat, stirring occasionally, until it is reduced and slightly thickened, approximately 10 minutes.
• Add Tortellini and cook until they are tender, approximately 4-5 minutes.
• Add the spinach and thick cream until the spinach has withered, approximately 1-2 minutes. Add the basil; Season with salt and pepper, to Toaste.
• Serve immediately.

Video

Tortellini soup of posterior sausage appeared first in damn delicious.