This creamy tortellini soup is placed on the table in a pan and is ready in just a few minutes.
This soup has lots of wholesome vegetables, savory sausages and cheese-filled tortellini for hearty comfort.
- smell: This creamy tortilla soup is rich in smoked sausage, crispy bacon, tender tortillas and fresh spinach, all cooked in a savory broth.
- Tips for saving time: Skip the chopping and check if the packaged “mirepoix” is packaged in the produce section, i.e. celery, carrots and onions.
- Swap: You can substitute the smoked sausage with Italian sausage or even chicken sausage for a different flavor. Use kale instead of spinach, or add other vegetables, such as zucchini or chili.
- Suggestions: Serve this soup with crusty bread or a simple green salad.
Tortellini soup ingredients tips
- sausage: The smoked sausage is completely cooked. Use any variety, including Kilbara or garlic sausage. You can replace it with frozen meatballs or chicken.
- Tortellini: When I use cheese tortellini you can use any type of spinach or ravioli. If neither is available, shelf-stable gnocchi or medium-sized pasta is a great alternative.
- broth: This cream soup is made with heavy cream and chicken soup. For lighter soups, use evaporated milk.
change
- This soup is great and paired with extra vegetables like broccoli, peas or mung beans.
- Change the dried basil to Italian seasoning.
- Garnish with fresh parsley or fresh basil if desired.
Storage and leftovers
Place the remaining creamy butter sausage tortellini soup in a lid container in the refrigerator for up to 4 days and reheat on the stovetop or microwave.
Freezing this soup is not recommended due to dairy and tortellini, which may not melt well.
Does your family like this creamy tortellini soup? Leave a rating and comment below!
Creamy Tortilla Soup
This creamy tortilla soup is a comforting dish with smoked sausage, crispy bacon, fresh spinach and tender broth.
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Cook the bacon in a large pot over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
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Add sausage, onion and garlic to the bacon fat and cook for 3-4 minutes or until the onion softens slightly.
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If used, add chicken broth, carrots, celery, basil and chili flakes. Cook on low heat for 5 minutes. Add Tortellini and cook on low heat for 4-5 minutes, or until cooked.
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Stir the cream and cook for another 1 minute. Mix corn starch with 1.5 tablespoons of water to form a slurry.
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Add the corn starch mixture to a whisker at once to reach the desired thickness while cooking a little soup and you may not use all the slurry. Low heat for 1 minute.
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Remove from heat and add spinach. If necessary, season with extra salt and pepper.
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Garnish with crushed bacon, parmesan and parsley if needed.
- For quick preparation, start with cutting and cooking the bacon. While bacon is cooking, start preparing other items.
- If you have fresh herbs, you can add them before you need them.
- If you plan to keep the leftovers, cook the tortillas on the side and add them to each dish. If it sits too long in the broth, it may become mushy.
- Dairy products don’t always freeze well. If you want to freeze this soup, remove some before adding cream and tortillas. Once thawed, add cream and cream.
- The remaining soup will be stored in an airtight container in the refrigerator for 4 days.
Serve: 1.5cup | Calories: 667 | carbohydrate: 31g | protein: twenty threeg | Fatty: 51g | Saturated fat: twenty fourg | cholesterol: 152mg | sodium: 933mg | Potassium: 535mg | fiber: 3g | sugar: 3g | Vitamin A: 4208IU | Vitamin C: 5mg | calcium: 137mg | iron: 3mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Appetizers, dinner, lunch, soup
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