Creamy sausage and tortellini soup is a bowl full of comfort! It's loaded with veggies, sausage and cheese tortellini- plus it comes together in just 45 minutes!
1small yellow oniondiced
2large carrotspeeled and diced
14 ozrefrigerated cheese tortellini*
1tspkosher sea salt
1/2tspground black pepper
2cuphalf and halfor heavy cream
In a large stockpot set over medium-high, cook the sausage until browned. Using a slotted spoon, transfer the cooked sausage to a paper towel lined plate; set aside.
Add onion, shallot and carrot, sauté for 5 minutes or until the vegetables are soft. Add the garlic and sauté for an additional 2 minutes, or until fragrant, stirring occasionally to prevent it from burning.
Whisk in the flour and cook for 1 minute. Gradually add in the chicken broth, whisk to combine. Continue cooking until the mixture reaches a simmer, then reduce heat to medium-low and simmer for 6 minutes.
Pat as much grease as possible off of the sausage, then add it along with the tortellini, salt, pepper, Italian seasoning, spinach, and half & half. Simmer for 5 minutes, or until the tortellini is fully cooked.
Serve immediately with freshly grated parmesan, if desired.
-I used regular Italian sausage, NOT hot Italian sausage. You can also use plain pork sausage and season with an additional 1 tsp. Italian seasoning. *You can use whatever stuffed tortellini you prefer.