Creamy Italian Sausage And Tortellini Soup Food

CREAMY ITALIAN SAUSAGE AND TORTELLINI SOUP

Steps:

• Heat a large soup pot over medium high heat. Remove the Sweet Italian Sausage from its casings and brown it in the soup pot while braking into small bite sized pieces with a spoon. Once cooked, transfer the meat to a bowl and set aside for later.
• Drain any excess grease from the soup pot and the return it to medium heat. Sauté the butter and the sweet onion together for about 3 minutes. Add the minced garlic and the dried basil to the pot and cook 1 more minute.
• Next, add the flour to the pot and 2-3 minutes until thick and well cooked. Add the chopped fire roasted canned tomatoes and the chopped sun dried tomatoes to the pot and stir until a thick paste is created. Finish the base of the soup by very slowly pouring in the chicken stock in while continuously stirring. The is to prevent clumping.
• Bring the soup up to a boil. Add the tortellini to the pot and use the cooking time on the packaging as the guide for your cooking time.
• Once the tortellini is done cooing stir back in the sausage. Also stir in the spinach and cook until wilted.
• Finish the soup by adding the heaving cream. Turn off the heat as son as you start to see the broth bubble. Mix in 1/2 C of grated parmesan cheese. Note that over heating may cause the cream to curdle.
• Serve immediately, garnished with freshly grated parmesan cheese as desired.

ITALIAN SAUSAGE AND TORTELLINI SOUP

Steps:

• In a large saucepan, saute and crumble Italian sausage until no longer pink.
• Drain sausage well on paper towels and pour off all but 1 tablespoon of drippings from saucepan.
• Add onion and garlic to saucepan.
• Saute until translucent.
• Return sausage to pan; add beef broth, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil, and oregano.
• Simmer until vegetables are tender, 40-60 minutes.
• Add tortellini and cook until tender.
• Season to taste with salt and pepper.
• Ladle into individual soup bowls and sprinkle with Parmesan cheese.

ITALIAN SAUSAGE SOUP WITH TORTELLINI

Steps:

• In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
• Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
• Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

CREAMY SAUSAGE TORTELLINI SOUP

Steps:

• 1. Brown sausage on medium-high heat. Drain and set aside.
• 2. Saute diced vegetables: onions, carrots, celery for 4-5 minutes. Add minced garlic and saute for an additional 1-2 minutes.
• 3. Stir in flour to coat and cook 1 additional minute.
• 4. Slowly add in stock and then get to a simmer.
• 5. Once simmering, reduce heat to medium-low and simmer for 5 minutes.
• 6. Stir in sausage, tortellini, spinach and milk. Simmer 4-5 minutes or until tortellini is cooked.
• 7. Season to taste and serve.