“Pasta: where every noodle tells a cheesy story.”
I found this great soup to try over at Julia’s Album, good enough to share with other soup lovers. Certainly adapted, but still great flavors. I did make half the recipe
Ingredients: Slightly Adapted
12 oz spicy Italian sausage, pork, or turkey (I used turkey)
1 tablespoon olive oil
1 tablespoon Italian seasoning
1 teaspoon paprika, smoked
1 sweet potato, large (or use 2 small), peeled, cubed
5 cloves garlic, minced
¼ teaspoon red pepper flakes
1 tablespoon tomato paste
6 cups water, chicken or veggie broth, I used veggie broth
8 oz tortellini, I used cheese and spinach tortellini
4 oz fresh spinach
1 /2 cup heavy cream. I used a bit less
4 tablespoons fresh thyme
Heat olive oil in a large, high-sided pot over medium heat. Add crumbled sausage.
Cook for several minutes over medium heat, stirring until the sausage is cooked through. Drain all grease. Sprinkle with Italian seasoning and paprika.
Add peeled and cubed sweet potato, minced garlic, red pepper flakes, and tomato paste.
Add 6 cups of water. Note: You don’t need to use chicken stock as the sausage imparts lots of flavor to the soup.
Note: I used Veggie Broth
Bring to a boil. Mix everything well, ensuring the tomato paste dissolves.
Once the soup is boiling, reduce to a simmer (a visible boil), cover the pot with a lid, and cook for 15 minutes until the potatoes are cooked through.
Add tortellini to the soup in the pot, cover with a lid, and boil for 10 minutes over medium heat. Note: Use the cooking time indicated on the tortellini package as your guide.
Add spinach right in the end, stir it in until it slightly wilts.
Remove the soup from the heat. Add the cream and stir it in.
Season with salt ( I didn’t use any) and more red pepper flakes (add spice, especially if you did not use spicy sausage). Top with fresh thyme.
Julia’s notes: “Cream separates as the soup cools off. You might notice that the cream might look separated (or grainy) as the soup cools. That’s no reason for worry. As soon as you warm the soup up on the stovetop or in the microwave oven and stir it well, the texture will get back to normal. The same thing will happen if you refrigerate the soup. The creamy texture will turn grainy (will look separated) after the soup has been refrigerated. Again, once you warm up the soup, the texture will get creamy.”
Link to original recipe: https://juliasalbum.com/sausage-tortellini-soup/
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