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Sausage & Tortellini Soup
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Sausage & Tortellini Soup

45 minPour 6Nutri-Score D€€
par @melissajorealrecipes40 imports0 fois cuisinée
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Ingrédients

6 personnes
  • hot Italian sausage (casings removed)Viandes450 g
  • olive oilÉpicerie22 ml
  • onion (small, sliced)Fruits et légumes1 morceau
  • garlic (cloves, chopped)Fruits et légumes6 morceaux
  • white mushrooms (sliced)Fruits et légumes170 g
  • flourÉpicerie24 g
  • dried basilÉpices1 g
  • oreganoÉpices500 milligrammes
  • mustard powderÉpices1 g
  • salt (to taste)Épices3 g
  • cracked black pepper (to taste)Épices1 g
  • red pepper flakesÉpices1 g
  • hot sauceÉpicerie5 ml
  • cayenne pepperÉpices500 milligrammes
  • cheese-stuffed tortelliniProduits frais510 g
  • Pecorino Romano cheese (hunk, grated)Produits laitiers57 g
  • chicken stockÉpicerie960 ml
  • heavy creamProduits laitiers480 ml
  • baby spinachFruits et légumes225 g
  • fresh parsley (chopped, to taste)Fruits et légumes10 g

par portion

Nutrition

628kcal

Glucides
42 g
Protéines
22 g
Lipides
42 g
Adapter les ustensiles

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Ustensiles

  • Marmite
  • Poêle
  • Râpe

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 4

  5. Cook the tortellini

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

  6. Make it creamy

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

  7. Wilt the spinach

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

  8. Finish and serve

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