Creamy Tortellini Soup with Italian Sausage
Ingredients
-
1.25
pounds
ground Italian sausage
-
1
small
white onion, peeled and diced
-
2
large
carrots, peeled and diced
-
4
cloves
garlic, minced
-
¼
cup
white-whole wheat flour (or all-purpose flour)
-
6
cups
chicken stock
-
10
ounces
refrigerated cheese tortellini
-
5
ounces
greens of your choice (spinach, collards, baby kale)
-
2
cups
milk
-
to taste
salt and pepper
Instructions
- Cook the Italian sausage in a large stockpot over medium-high heat until browned, then transfer it to a plate and set aside, reserving some grease.
- Sauté the onions and carrots in the reserved grease for 4-5 minutes until soft, then add the garlic and cook for another 1-2 minutes.
- Stir in the flour to coat the vegetables and cook for 1 minute.
- Gradually add the chicken stock and bring to a simmer, then reduce heat and simmer for 5 minutes.
- Add the cooked sausage, tortellini, greens, and milk, and simmer for 4-5 minutes until the tortellini is al dente.
- Season with salt and pepper to taste and serve immediately.
Nutrition Facts (estimated)
Servings
6-8
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
20g
Sodium
800mg
Cholesterol
70mg
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