Happy Wednesday, friends! It’s been a good week over here in our house. I’ve taken my own advice to slow down a little more here and there, and I feel pretty good. I don’t have all my energy back, but someone told me that “when I sleep, baby grows,” so we are rolling with that around here. I’ve got an ultrasound and doctor’s appointment on Friday, and we’ve got some fun Super Bowl plans for Sunday!
The weather has been nice and warm here in Houston this week, but we’ve got another cold front rolling in toward the end of this week, and our temps will be back down in the 30s and 40s. And this guy in the picture was super happy about it. The puppies don’t get as long of a walk – or much time in the yard when it’s raining and freezing out. Last week was really cold here in Htown, so it called for all the cold-weather foods. I experimented with a new soup recipe that was still hearty enough for my husband: a tortellini sausage soup.
Here’s the thing – this recipe take a bit longer to make than my usual 30-minute recipes. Realistically, it’s ready in about 45 minutes. But hear me out, it makes a ton. So, like usual, I was able to freeze a ton of leftovers, and I’ll have a super easy dinner that just needs to be thawed out another time. Let’s get into it.
Tortellini Sausage Soup Ingredients
- 1 pound of Italian sausage (I used the hot Italian sausage to add some spice to this recipe, but you can use your favorite)
- 2 stalks of celery finely chopped
- 1 onion – chopped
- 2 tablespoons of flour
- 3-4 cloves of minced garlic
- 4 cups of unsalted chicken bone broth (You can use regular chicken broth, but I use the bone broth for extra protein)
- 1/4 teaspoon Italian seasoning
- 28 ounces of diced tomatoes (don’t drain)
- 19 ounces of refrigerated cheese tortellini
- 1 cup heavy whipping cream
- 6 ounces of baby spinach
Instructions for my Tortellini Sausage Soup
- Brown your sausage in a dutch oven or soup pot. Once fully cooked, remove from the pot and set aside. Leave some fat in the bottom of the pan to sauté your veggies.
- Add your onion and celery to the pot and sauté. Once translucent (about 4 minutes) add in your flour and garlic and cook for a minute – stirring frequently.
- Add in your chicken broth and stir until flour is completely dissolved.
- Add in your canned tomatoes (with the juices) and your Italian seasoning. Bring this mixture to a boil.
- Once it’s boiling, add in the tortellini. Reduce your heat to simmering and cook for 5 minutes.
- Stir in your cream and add your sausage back in. Yea for another 5 minutes.
- Finally, stir in your spinach and stir until the spinach has wilted.
- Serve by topping with parmesan cheese!
Ya’ll – this recipe is so good and super simple. I’ve got half of this recipe tucked away in my freezer for our next cold front!
Let me know if you end up making it!!!