Tortellini Soup

 

Recently, we went over to visit our Stepmother who had back surgery.  Luckily, she’s not our wicked Stepmother!  While we were there visiting her, I had noticed these adorable Fox dishes.  Ever since that song came out… “What does the Fox say?”, every time I see a Fox now,…. that song runs through my mind.  I have to admit that I have been more in love with the Fox frenzy more than ever.  After our visit and checking in on her, we were getting ready to leave. BUT, to my surprise I got to leave with this cute set!  We started planning and prepping quickly for this post. We were just thrilled with Her great find, all at Walmart.  Isn’t it adorable?  Our favorite part on the bowl is the cute little ears that poke straight up.  We were  just thrilled to leave with this gift!  See, Stepmother’s can be great!

The first time I tried this soup, I thought it would just taste like an average soup.  Well, I was very surprised!  I have quite a few recipe books.  I have a big thick binder for recipes to try, and a separate one for my favorites.  That way I know I will ALWAYS have recipes to try and recipes that always work perfect and taste amazing.  This soup went from the try book, right to the favorites!  The Italian Sausage of course gives it an amazing flavor, besides your whole house will be smelling AMAZING!  Zach even said how good it  was smelling and wanted to taste it.  That’s a first with vegetables involved!   You’ll love the creamy base, plus a hint of garlic to top it off.  This soup is perfect served with Ciabatta Bread for dipping!

Tortellini Soup

Serves 8-10

1 Pound Ground Italian Sausage

4 Carrots, peeled and chopped

1 Onion, chopped

3 Stalks of Celery, chopped

3 Cloves Garlic, minced

2 Teaspoons Chicken Bouillon

2 1/2 Teaspoons Italian Seasoning

1/2 Teaspoons Salt

Pepper to taste

4 Cups Chicken Broth

1/4 Cup Cornstarch mixed and dissolved with 1/4 Cups Water

3 Cans Evaporated Milk

4 Cups fresh Baby Spinach

1 Cup Milk (If needed)

1-  12 ounce packet of 3 Cheese Tortellini (I like fresh, but you may use dried)

In a large saute pan brown the Italian Sausage until cooked well.  Pour the cooked Sausage into a large soup pot to rest.  Leave some of the excess Sausage fat from the cooked Sausage pan to saute the Carrots, Onion, Celery and Garlic in.

When the Onions are translucent, pour the vegetable mix into the large soup pot with the cooked Sausage.  Turn the large soup pot on medium low while adding in the Chicken Broth.  As the soup heats up, the fat from the Sausage will form at the top of the soup. Skim the fat off of the top of the soup with a spoon.  Remove as much fat as you can.  Add in the Chicken Bouillon, Italian Seasoning, Salt, and Pepper.  In a separate bowl, mix the Corn Starch in with the Water until smooth, add to the Evaporated Milk. Once you have removed all the fat, bring the soup to a slight boil.  Add evaporated mixture very slowly to the soup while stirring constantly.  Once you have added this, turn the heat down to simmer.  The mixture won’t thicken up until after simmering for a quite a while.  Simmer for 45 minutes, stirring occasionally.  Once it starts thickening up some, add in the Spinach, pressing the leaves down to completely submerse into the liquid to cook. You are ready to stir in the fresh Tortellini’s.  img_1192If using dried Tortellini, add once you’ve simmered for 45 minutes.  To reach desired consistency, pour the Milk in increments into the soup, as needed, using very little or the full 1 Cup amount or more if needed.  I’ve made this sometimes needing the Milk, and other times not using it at all.  If it seems to thick, use the Milk.  If it’s thick enough, don’t bother using the Milk.

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