Fall Recipes
CREAMY TORTELLINI SOUP WITH SAUSAGE Sam Hu | Ahead of Thyme | Total Time: 30 minutes Yield: 4-6 servings
Hearty and creamy tortellini soup with sausage is total comfort food in a bowl. This flavourful tomato-based soup is packed with tortellini, Italian sausage, spinach and kale, for a wholesome one pot meal. The best part? You can make it in under 30 minutes, from prep to table, AND you can freeze leftovers for a rainy day. It’ s the perfect cozy lunch or dinner all fall and winter season long.
INGREDIENTS
• ½ pound Italian sausage
• ½ cup onion, finely chopped
• 1 tablespoon garlic, minced
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon all-purpose flour
• 3 cups( 24 ounces) tomato sauce
• 1 package( 9 ounces) cheese tortellini
• ½ cup heavy cream( or half and half cream)
• 1 cup baby spinach
• ½ cup kale, stems removed and chopped
• 1 tablespoon fresh parsley, finely chopped( for garnish)
INSTRUCTIONS Heat a large pot for 2 minutes over medium high heat hot. Add sausage and stir to cook for 5-7 minutes until browned. Break the sausages into small pieces using a spatula. Add onions and garlic and sauté until tender. Stir well to combine and season with salt and pepper. Stir in flour until well combined, about 1 minute. Then, pour in tomato sauce. Turn the heat down to medium and stir well to combine. Bring the sauce to a simmer. Turn to low heat and let it simmer for 5 minutes.
Add tortellini and cook until tender, about 8-10 minutes according to package directions. Stir occasionally to cook evenly. If the texture of the soup is too thick, add in some water or chicken stock. Add heavy cream and stir well to mix. Make sure the heat is on low and stir well to achieve a smooth creamy consistency. You should notice the soup turn into a creamy orange color after adding heavy cream. Add in spinach and kale. Cook for 1 minute until soft. Garnish with a sprinkle of fresh parsley on top and serve warm.
HOW TO STORE Store the soup in the pot( covered) or transfer to an airtight container, and store in the refrigerator for up to 3 days.
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HOW TO FREEZE: Transfer soup to an airtight container and freeze in the freezer for up to 3 months. To serve, thaw it overnight in the refrigerator or for a few hours at room temperature on the kitchen counter. Then, reheat on the stove over medium-low heat and serve with fresh parsley on top.