Main
Fall Tortellini Soup with Sausage and Cream
50 minServes 8Nutri-Score C€€
C
50 min
50 minFall Tortellini Soup with Sausage and Cream
what you need
Ingredients
olive oil (for heating the pot)Pantry15 ml
mild Italian sausage (casings removed)Meat450 g
yellow onion (diced)Produce1 piece
carrots (chopped)Produce3 pieces- celery stalks (chopped)Produce3 pieces
ground black pepper (ground)Spices1 g
Italian seasoningSpices4 g
saltSpices5 g- fennel seeds (lightly crushed)Spices2 g
tomato pastePantry170 g
all-purpose flourPantry60 g- beef brothPantry1.7 litres
cheese tortelliniFresh570 g
heavy creamDairy480 ml
fresh spinachProduce60 g
Parmesan (grated, plus more for serving)Dairy50 g
per serving
Nutrition
504kcal
- Carbs
- 38 g
- Proteins
- 18 g
- Fat
- 31 g
what you’ll use
Tools
Stockpot- Stovetop
step by step
Method
- Step 1
Prepare the vegetables
- Chop the carrots and celery.
- Dice the onion.
- Step 2
Brown the sausage with the spices
- Heat the olive oil in a large stockpot over medium-high heat.
- Add the onion and sauté for a minute, then add the sausage.
- Cook for a minute, then add the black pepper, Italian seasoning, salt and crushed fennel seeds.
- Continue cooking until the sausage is almost browned.
- Step 3
Add the carrots and celery
- Add the carrots and celery to the pot.
- Sauté until the vegetables begin to soften.
- Step 4
Stir in the tomato paste
- Stir in the tomato paste.
- Cook until fragrant.
- Step 5
Add the flour
- Sprinkle in the flour and stir constantly; the mixture will look dry.
- Keep stirring so it doesn't burn.
- Step 6
Pour in the broth and simmer
- Gradually pour in the beef broth, stirring well.
- Bring to a boil, then reduce to a simmer.
- Step 7
Add cream, tortellini and spinach
- Stir in the cream, tortellini and spinach.
- Simmer until the tortellini is tender.
- Step 8
Finish with Parmesan and serve
- Stir in the Parmesan until melted.
- Serve hot with extra cheese on top.