Sausage Tortellini Soup

Introduction: Today’s lunch is a culinary adventure with our tantalizing Sausage Tortellini Soup. Bursting with savory Italian sausage, velvety tortellini, and a symphony of aromatic spices, this soup promises to be a feast for the senses. Join us in the kitchen as we embark on a journey of flavor and indulgence, creating a dish that will delight your taste buds and warm your soul.

Ingredients:

• 1 small yellow onion, chopped
• 3 cloves garlic, minced
• 1 package of spicy Italian sausage (casings removed if using links)
• 3 tablespoons flour
• Crushed red pepper flakes
• Dried oregano
• Dried basil
• Cayenne pepper
• Salt
• Pepper
• Onion powder
• Garlic powder
• 1/2 teaspoon hot sauce
• 1 teaspoon mustard or mustard powder
• 2 cartons (32 ounces each) chicken broth
• 1 cup heavy cream
• 1 Parmigiano-Reggiano rind (or grated Parmesan cheese)
• 1 family-sized package of cheese tortellini
• 3-4 cups baby spinach

Preparation:

1. Sauté Aromatics: In a large pot, sauté the chopped onion and minced garlic until fragrant and translucent. Add the spicy Italian sausage, breaking it up with a spoon as it cooks. Brown the sausage until fully cooked, then drain any excess grease.
2. Season and Thicken: Sprinkle the flour over the cooked sausage and aromatics, stirring well to coat. Add crushed red pepper flakes, dried oregano, dried basil, cayenne pepper, salt, pepper, onion powder, and garlic powder to taste. Stir in the hot sauce and mustard or mustard powder, allowing the flavors to meld together for 1-2 minutes.
3. Add Broth and Cream: Pour in the chicken broth and heavy cream, stirring gently to combine. Bring the soup to a gentle simmer, allowing it to cook for approximately 45 minutes to develop rich flavors.
4. Infuse with Parmesan: Add the Parmigiano-Reggiano rind (or grated Parmesan cheese) to the simmering soup, allowing it to impart its savory essence to the broth. Let the soup simmer, uncovered, while you prepare the tortellini.
5. Cook Tortellini: In a separate pot, boil the cheese tortellini according to the package instructions until al dente. Drain the tortellini and set aside.
6. Finish and Serve: Once the soup has simmered and the flavors have melded beautifully, remove the Parmigiano-Reggiano rind from the pot. Add the cooked cheese tortellini and baby spinach to the soup, allowing the spinach to wilt gently for 30 seconds to 1 minute.
7. Enjoy the Feast: Ladle the piping hot Sausage Tortellini Soup into bowls and serve immediately. Garnish with additional grated Parmesan cheese and a sprinkle of fresh herbs if desired. Dive in and savor each spoonful of this delectable creation.

Additional Tips:

• For an extra kick of heat, adjust the amount of crushed red pepper flakes and cayenne pepper to suit your taste preferences.
• Feel free to customize the soup by adding other vegetables such as diced tomatoes, bell peppers, or mushrooms for added flavor and texture.
• Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for future enjoyment. Reheat gently on the stove or in the microwave before serving.

Nutrition Information: (Per Serving – 1 cup)

• Calories: 350 kcal
• Total Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 70mg
• Sodium: 900mg
• Total Carbohydrates: 25g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 18g

Conclusion: Elevate your lunchtime experience with our irresistible Sausage Tortellini Soup—a symphony of flavors that will tantalize your taste buds and leave you craving more. From the spicy kick of Italian sausage to the creamy richness of the broth, each spoonful is a culinary masterpiece. So gather around the table, share a bowl with loved ones, and savor the warmth and comfort of this delightful soup. Bon appétit!