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Sausage & Tortellini Soup
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Sausage & Tortellini Soup

45 minServes 6Nutri-Score D€€
from @melissajorealrecipes40 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • hot Italian sausage (casings removed)Meat450 g
  • olive oilPantry22 ml
  • onion (small, sliced)Produce1 piece
  • garlic (cloves, chopped)Produce6 pieces
  • white mushrooms (sliced)Produce170 g
  • flourPantry24 g
  • dried basilSpices1 g
  • oreganoSpices500 mg
  • mustard powderSpices1 g
  • salt (to taste)Spices3 g
  • cracked black pepper (to taste)Spices1 g
  • red pepper flakesSpices1 g
  • hot saucePantry5 ml
  • cayenne pepperSpices500 mg
  • cheese-stuffed tortelliniFresh510 g
  • Pecorino Romano cheese (hunk, grated)Dairy57 g
  • chicken stockPantry960 ml
  • heavy creamDairy480 ml
  • baby spinachProduce225 g
  • fresh parsley (chopped, to taste)Produce10 g

per serving

Nutrition

628kcal

Carbs
42 g
Proteins
22 g
Fat
42 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Grater

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Cook the tortellini

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

  6. Make it creamy

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

  7. Wilt the spinach

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

  8. Finish and serve

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