Spicy Sausage Tortellini Soup
Get to Know this recipe
Thank you, cafedelights.com, for bringing this into our lives. It's like a long lost food friend. It's like being on the couch when it's raining outside with your dog and your favorite movie. Or, a sunny day on the beach with a pina colada. No, seriously, it's a perfect grandma's perfect soup! What I'm trying to say is that it's some seriously good soup! And while I tend to look for recipes that I can add a healthier mix to sometimes, you can't mess with perfection, and you have to dig in and enjoy! Life is meant to be enjoyed and not to always worry about your food.
This recipe is perfect for sharing with family. I immediately thought of one of my friends whose family is going through a lot right now. It feels like comfort in a bowl and needs to be shared like a warm hug. Warm hugs are limited these days with covid, so sharing where you can feels like the right thing to do.
How to Make
Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in slow cooker. Cover and cook on high for 4 hours or low for 7 hours.
If a lot of fat has surfaced, skim that from the top of your soup. Stir in the cornstarch mixture with the evaporated milk. Add the tortellini and mix well. Cover again and cook on HIGH heat setting for a further 45 minutes until the soup has thickened, and the tortellini is soft and cooked through.
Add in the spinach, pressing the leaves down to completely submerse into the liquid. Cover again for a further 5-10 minutes until the leaves have wilted.
Pour in milk in 1/3 cup increments, as needed for desired thickness.
Taste test and season with salt and pepper to suit your tastes.
Serve with bread or garlic sticks
1 lb of browned ground sausage. We used Johnsonville Hot Italian Sausage, which gave the soup a nice kick that really complimented to creaminess of the broth.
1 onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 tablespoon Italian seasoning
2 teaspoon beef bouillon powder (or chicken)
1/2 teaspoon salt
4 cups beef broth (or chicken or vegetable broth -- I use low sodium)
1/4 cup cornstarch mixed and dissolved in 1/4 cup water
36 ounces evaporated milk or half and half
12 ounce packet three cheese tortellini
5 cups fresh baby spinach
1 cup milk