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Sausage & Tortellini Soup
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Sausage & Tortellini Soup

45 minPara 6Nutri-Score D€€
de @melissajorealrecipes40 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

6 personas
  • hot Italian sausage (casings removed)Carne450 g
  • olive oilDespensa22 ml
  • onion (small, sliced)Frutas y verduras1 pieza
  • garlic (cloves, chopped)Frutas y verduras6 piezas
  • white mushrooms (sliced)Frutas y verduras170 g
  • flourDespensa24 g
  • dried basilEspecias1 g
  • oreganoEspecias500 miligramos
  • mustard powderEspecias1 g
  • salt (to taste)Especias3 g
  • cracked black pepper (to taste)Especias1 g
  • red pepper flakesEspecias1 g
  • hot sauceDespensa5 ml
  • cayenne pepperEspecias500 miligramos
  • cheese-stuffed tortelliniFresco510 g
  • Pecorino Romano cheese (hunk, grated)Lácteos57 g
  • chicken stockDespensa960 ml
  • heavy creamLácteos480 ml
  • baby spinachFrutas y verduras225 g
  • fresh parsley (chopped, to taste)Frutas y verduras10 g

por ración

Nutrición

628kcal

Carbohidratos
42 g
Proteínas
22 g
Grasas
42 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Sartén
  • Rallador

paso a paso

Preparación

  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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 4

  5. Cook the tortellini

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

  6. Make it creamy

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

  7. Wilt the spinach

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

  8. Finish and serve

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