As a kid, I hated soup. Polish households are famous for eating copious amounts of soup and making one huuuuge pot and eating the same soup all.week.long. I vowed that I would never put my children through soup torture, but then I started cooking myself and realized that not all soups are created equal. They don’t all have to be watery with chunks of potatoes and they don’t have to be made for a week’s portion at a time. Although, I think I wouldn’t hear too many complaints if we did make a pot big enough to last a week.
This Creamy Sausage and Tortellini Soup has quickly become a family favorite and one of the meals we have a few times a month. Alex is a good eater, but will complain about the vegetables that come with dinner. This soup is packed with veggies (even the onion that he “hates” but there is no moaning and groaning at the dinner table with this one. Definitely a crowd pleaser!
It comes together very quickly, so it’s great for a busy weeknight meal when you don’t have time to be slaving over the stove all day long. Bonus: The flavor of the sausage gives the broth a great flavor that makes people think that you did slave over the stove all day!
- 1 pounds ground Italian sausage (spicy or sweet - your choice!)
- 1 small white onion, diced
- 2 large carrots, peeled and diced
- 5 garlic cloves, minced
- ¼ cup flour (I use whole wheat)
- 6 cups chicken stock
- 1 (10-ounce) package refrigerated cheese tortellini
- 2 cups of spinach or kale (delicious with both or either)
- 2 cups whole milk
- salt and pepper
- Cook sausage in a large stockpot until browned, crumbling it as it cooks.
- Transfer the cooked sausage to a separate dish. Reserve two tablespoons of sausage grease in the pan.
- Stir in onions and carrots, and saute until the onions are soft and translucent, stirring occasionally.
- Add in the garlic and saute for an additional 1-2 minutes, stirring occasionally.
- Stir in the flour until it evenly coats the veggies, and cook for an additional 1 minute, stirring occasionally.
- Gradually add in the chicken stock one cup at a time, stirring to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low and simmer for 5-10 minutes until soup thickens.
- Add in the cooked sausage, tortellini, spinach, and milk, and continue simmering for about 5 minutes, or until the tortellini is al dente.
- Taste, and season with salt and pepper to taste.
- Serve immediately or refrigerate for up to 3 days.
The recipe is also really easy to double and freeze half. Just don’t add the tortellini until you thaw and warm it up again.
I hope this soup is as much of a hit with your family as it is with mine! Bon appetit!
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