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Sausage & Tortellini Soup
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Sausage & Tortellini Soup

45 Min.Für 6Nutri-Score D€€
von @melissajorealrecipes40 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

6 Personen
  • hot Italian sausage (casings removed)Fleisch450 g
  • olive oilVorräte22 ml
  • onion (small, sliced)Obst & Gemüse1 Stück
  • garlic (cloves, chopped)Obst & Gemüse6 Stücke
  • white mushrooms (sliced)Obst & Gemüse170 g
  • flourVorräte24 g
  • dried basilGewürze1 g
  • oreganoGewürze500 mg
  • mustard powderGewürze1 g
  • salt (to taste)Gewürze3 g
  • cracked black pepper (to taste)Gewürze1 g
  • red pepper flakesGewürze1 g
  • hot sauceVorräte5 ml
  • cayenne pepperGewürze500 mg
  • cheese-stuffed tortelliniFrischeprodukte510 g
  • Pecorino Romano cheese (hunk, grated)Milchprodukte57 g
  • chicken stockVorräte960 ml
  • heavy creamMilchprodukte480 ml
  • baby spinachObst & Gemüse225 g
  • fresh parsley (chopped, to taste)Obst & Gemüse10 g

pro Portion

Nährwerte

628kcal

Kohlenhydrate
42 g
Eiweiß
22 g
Fett
42 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Kochtopf
  • Bratpfanne
  • Reibe

Schritt für Schritt

Zubereitung

  1. Brown the sausage

    • Heat the olive oil in a large pot over medium-high heat.
    • Add the sausage with the casings removed and break it up with a spoon.
    • Brown until cooked through and nicely caramelized.
    Schritt 1

  2. Soften the vegetables

    • Add the sliced onion, chopped garlic and sliced mushrooms to the pot.
    • Cook, stirring, until the vegetables are softened and the onion is translucent.
    Schritt 2

  3. Add the flour and spices

    • Sprinkle in the flour and stir to coat everything, cooking out the raw flour taste.
    • Stir in the dried basil, oregano, mustard powder, red pepper flakes, cayenne, hot sauce, salt and cracked black pepper.
    Schritt 3

  4. Add the stock and simmer

    • Pour in the chicken stock and stir well, scraping the bottom of the pot.
    • Bring to a boil and season with salt.
    Schritt 4

  5. Cook the tortellini

    • Add the tortellini to the boiling soup.
    • Cook until the tortellini float and are tender.
    Schritt 5

  6. Make it creamy

    • Lower the heat and pour in the heavy cream.
    • Stir in the grated Pecorino Romano until melted and smooth.
    Schritt 6

  7. Wilt the spinach

    • Add the baby spinach and stir until just wilted.
    Schritt 7

  8. Finish and serve

    • Ladle into bowls and top with grated Pecorino Romano and chopped fresh parsley.
    Schritt 8
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