Skip to content
Menu
Sausage & Tortellini Soup
Hoofdgerecht

Sausage & Tortellini Soup

45 minVoor 6Nutri-Score D€€
van @melissajorealrecipes40 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • hot Italian sausage (casings removed)Vlees450 g
  • olive oilVoorraadkast22 ml
  • onion (small, sliced)Groente en fruit1 stuk
  • garlic (cloves, chopped)Groente en fruit6 stukken
  • white mushrooms (sliced)Groente en fruit170 g
  • flourVoorraadkast24 g
  • dried basilKruiden en specerijen1 g
  • oreganoKruiden en specerijen500 mg
  • mustard powderKruiden en specerijen1 g
  • salt (to taste)Kruiden en specerijen3 g
  • cracked black pepper (to taste)Kruiden en specerijen1 g
  • red pepper flakesKruiden en specerijen1 g
  • hot sauceVoorraadkast5 ml
  • cayenne pepperKruiden en specerijen500 mg
  • cheese-stuffed tortelliniVers510 g
  • Pecorino Romano cheese (hunk, grated)Zuivel57 g
  • chicken stockVoorraadkast960 ml
  • heavy creamZuivel480 ml
  • baby spinachGroente en fruit225 g
  • fresh parsley (chopped, to taste)Groente en fruit10 g

per portie

Voedingswaarden

628kcal

Koolhydraten
42 g
Eiwitten
22 g
Vetten
42 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Soeppan
  • Koekenpan
  • Rasp

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 4

  5. Cook the tortellini

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

  6. Make it creamy

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

  7. Wilt the spinach

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

  8. Finish and serve

    • Ladle into bowls and top with grated Pecorino Romano and chopped fresh parsley.
    Stap 8
Download Mezze