Creamy Tortellini Soup
If you love soup as much as me, you will definitely want to make this one. It’s so hearty that it’s a whole meal on its own, especially if you pair it with a nice dinner roll. Talk about versatile, you can use medium or hot Italian sausage to amp up the spicy factor, try different types of tortellini, or other vegetables. I know that as food bloggers we always tell you that this is the best soup recipe out there, but you know, I’m just going to let you try this one. All I can say is that my family loves it! It’s hearty, super filling, and trust me when I say that you won’t walk away from the table hungry.
What You’ll Need To Make Creamy Tortellini Soup
Oil – I use olive oil. You only need a little bit, but you can also skip this ingredient, since the sausage can be quite fatty. Sausage – I use mild Italian sausage, with casing removed, but use medium or hot to kick it up a notch. Onion and Garlic – You’ll need a regular onion and some garlic to enhance the flavor of our soup. Celery – Celery stalks, chopped. Celery holds up so nice in any soup. Carrot – A chopped carrot will add some nice color. Flour – I used plain white flour to thicken up the broth. Chicken Broth – I always use low sodium chicken broth to control the amount of salt in my food. Tortellini – I used cheese tortellini but use any type you like. Spinach – Lots of chopped spinach but you can also use other greens such as kale. Cream – I use half and half but other %MF cream can easily be used as well.
How To Make Creamy Tortellini Soup
Some Tips
Leftovers
Let the creamy tortellini soup cool completely then place in an airtight container in the fridge for 3-4 days.
Freezer
Store in a large airtight container or in individual containers for 2–3 months in the freezer.
More Great Recipes To Try
Vegetable Beef Soup Easy Tortellini Soup Broccoli Cheese Soup Italian Wedding Soup Cheesy Beef Tortellini Enchilada Casserole Summer Chicken Vegetable Soup Italian Meatball Soup Creamy Potato Soup Pasta e Fagioli
