CREAMY SAUSAGE AND TORTELLINI SOUP

CREAMY SAUSAGE AND TORTELLINI SOUP

INGREDIENTS:

• 1 lb. Italian sausagè
• 1 small yèllow onion, dicèd
• 1 small shallot, dicèd
• 2 largè carrots, pèèlèd and dicèd
• 4 garlic clovès, mincèd
• ¼ c. all-purposè flour
• 5 c. chickèn broth
• 14 oz. rèfrigèratèd chèèsè tortèllini*
• 1 tsp. koshèr sèa salt
• ½ tsp. ground black pèppèr
• ½ tsp. Italian sèasoning
• 6 ouncès choppèd frèsh spinach
• 2 c. half & half (or hèavy crèam)

CREAMY SAUSAGE AND TORTELLINI SOUP

DIRECTIONS:

1. In a largè stockpot sèt ovèr mèdium-high, cook thè sausagè until brownèd. Using a slottèd spoon, transfèr thè cookèd sausagè to a papèr towèl linèd platè; sèt asidè.
2. Add onion, shallot and carrot, sauté for 5 minutès or until thè vègètablès arè soft. Add thè garlic and sauté for an additional 2 minutès, or until fragrant, stirring occasionally to prèvènt it from burning.
3. Whisk in thè flour and cook for 1 minutè. Gradually add in thè chickèn broth, whisk to combinè. Continuè cooking until thè mixturè rèachès a simmèr, thèn rèducè hèat to mèdium-low and simmèr for 6 minutès.
4. ..................
5. ..................

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