Creamy Tortellini and Sausage Soup

creamy-tortellini-italian-sausage-and-spinach-soup-recipe-1

INGREDIENTS:

  • 1.25 pounds ground Italian sausage
  • 1 small white onion, peeled and diced
  • 2 large carrots, peeled and diced
  • 4 garlic cloves, minced
  • 1/4 cup white-whole wheat flour (or all-purpose flour)
  • 6 cups chicken stock
  • 1 (10-ounce) package refrigerated cheese tortellini
  • 5 ounces greens of your choice (I used a mixture of spinach, collards and baby kale)
  • 2 cups lowfat milk
  • salt and pepper

PREPARATION INSTRUCTIONS:

  • Cook Italian sausage in a large stockpot over medium-high heat until browned, crumbling it as it cooks.  Using a slotted spoon, transfer the cooked sausage to a separate plate and set aside.  Reserve two tablespoons of grease in the pan, discarding the rest.
  • Stir in onions and carrots, and saute for 4-5 minutes or until the onions are soft and translucent, stirring occasionally.  Add in the garlic and saute for an additional 1-2 minutes, or until fragrant, stirring occasionally.  Stir in the flour until it’s evenly coating the veggies, and cook for an additional 1 minute, stirring occasionally.
  • Gradually add in the chicken stock, and stir to combine.  Continue cooking until the mixture reaches a simmer.  Then reduce heat to medium-low and simmer for 5 minutes.
  • Stir in the tortellini, spinach, and milk, and continue simmering for 4-5 minutes, or until the tortellini is al dente.
  • Taste, and season with salt and pepper to taste.
  • Serve immediately.  Or refrigerate in a sealed container for up to 3 days.

*www.gimmesomeoven.com

Advertisements
This entry was posted in Soups and Stews. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s