With the weather being cold and wet, I thought this would be a great day to share one of my favorite soup recipes. I know many people are hunkered down at home, many with children, so I thought it important to share a recipe that can be put together quickly. There are several variations of this recipe on Pinterest, but I first ran across it here.
This soup is nutritious and can be made in 30 minutes or less. I adapted the recipe to our liking adding some extra vegetables and also using heavy cream, sometimes you have to indulge!
1.25 pound ground Italian Sausage
1 cup chopped yellow onion
1 cup sliced baby carrots
1 cup shredded cabbage
4 cups of baby spinach with stems removed
1 cup sliced mushrooms
2 tbsp of flour
2 tbsp of Italian seasoning
6 cups chicken stock
1/2 19 oz. package of frozen cheese tortellini
1 1/2 cup (or more) of heavy cream
salt to taste
Cook sausage over medium heat in a large greased soup pot, breaking it into crumbles as it browns.
Add carrots, onions, and mushrooms to the sausage and continue to cook for 5minutes. The vegetables will sauté nicely in the sausage grease. Then add the flour to the mixture, stir well allowing the flour to absorb the remaining grease and coat the vegetables.
Add the chicken stock and Italian Seasonings and stir to combine all ingredients. Bring to a simmer and then turn the heat to medium.
Add spinach, cabbage, and frozen tortellini. Mix well all while cooking on medium heat.
Last but not least, add the cream. Cook on low heat for 10 minutes until the cream and tortellini have completely warmed, but not boiled. Salt to taste and serve with warm crusty bread for a hearty dinner.
Have you made this soup or a variation of it before?? If so, I would love for you to share your recipe.
Thank you for stopping by. Stay safe and be encouraged during this unsettling time!!