tortellini soup
This creamy soup is a genuine treat and very easy to make. No more canned tortellini soup at our house! We like both the kielbasa and the ground sausage in the soup, so use whichever one your family prefers. Maybe even a mixture of both! The great thing about recipes is to make them your own by including ingredients you like best. ALSO, this recipe tastes gourmet! THIS is a dish that will impress guests and your family. I hope you enjoy it! NOTE: The first recipe I sampled for this style soup called for only 1/2 pound of sausage and only 8 ounces tortellini, which we felt wasn't enough.
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yield
6 to 8
prep time
15 Min
cook time
25 Min
method
Stove Top
Ingredients For tortellini soup
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1/2 lbbacon, chopped (about 5 or 6 slices)
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3/4 lbsmoked sausage (note: sliced kielbasa or ground work equally well)
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1sweet onion, chopped
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2carrots, peeled and sliced
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2celery stalks, chopped
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2 tspminced garlic (about 2 whole cloves, finely chopped)
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1 qtchicken stock/broth
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10 to 12 ozcheese filled tortellini (or any flavor you prefer) adjust this to your preference, using more or less tortellini according to your preference.
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1/2 tspitalian seasoning (or mixture of basil and oregano if you don't have italian seasoning)
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2 chalf and half
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3 Tbspcornstarch
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1 and 1/2 cbaby spinach, chopped
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1/2 tspground black pepper
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parmesan cheese for topping (grated or shredded) - optional
How To Make tortellini soup
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1Use a large, deep pot. Cook the chopped bacon until crispy, then move to a paper towel to use as soup topping later.
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2If using ground sausage (we like sweet Italian variety), ADD it to the pot and break into crumbles, stirring for 3 to 5 minutes until nearly done. ADD the onions, garlic, carrots and celery, stirring until onions are slightly translucent, about 3 to 4 minutes. Carefully DRAIN most of the sausage grease then return to heat. (NOTE: If using slices of Kielbasa instead of ground sausage, it is fully cooked and will only need to be heated, so can be added at the same time as the onions, garlic, carrots and celery).
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3ADD the chicken stock and seasonings. Simmer for 5-6 minutes. ADD the tortellini and simmer for 3-4 minutes. ADD cream.
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4Create a slurry with the cornstarch and 3 tablespoons cold water. Slowly add to the tortellini mixture, stirring constantly until well-mixed. Simmer for 1 to 2 minutes.
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5TURN-OFF heat and add the spinach and black pepper. SERVE HOT and top with the bacon bits and parmesan cheese.
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6NOTE: The slurry isn't so heavy that it over-thickens your soup. You can always adjust the cornstarch and water slurry to make the soup base thicker - or thinner by adding just water. This is your soup. Make it as thick or thin as you like!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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