Creamy Sausage and Tortellini Soup
This creamy tortellini soup is chock full of flavor, with Italian sausage, garlic, and Italian seasonings. Heavy cream makes it a rich and delicious soup everyone will love!
Ingredients
- 1 tablespoon olive oil
- 8 to 12 ounces sweet Italian sausage, removed from casings
- 1/2 cup chopped onion
- 1 rib celery, diced
- 3 cloves garlic, minced
- 3 teaspoons Italian herb blend
- 2 teaspoons chicken bouillon granules or base
- 1/4 teaspoon freshly ground black pepper
- 4 cups chicken stock, unsalted or low sodium
- 8 ounces fresh or frozen tortellini
- 2 tablespoons cornstarch
- 1 1/2 cups heavy cream
- 1 1/2 cups frozen peas and carrots, steamed following the package directions
- Fine sea salt or kosher salt, to taste
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Break the sausage into pieces and add it to the hot skillet. Cook undisturbed for 2 minutes, then add the onion and celery and continue to cook, stirring often, for about 5 minutes, until the meat is well browned and the vegetables are softened.
- Add the garlic and Italian herbs and cook for 2 minutes longer.
- Add the bouillon and chicken stock and bring to a boil. Reduce the heat to low, cover the pan, and simmer for 10 minutes.
- Add the tortellini to the pot and cook, uncovered, following the package directions for timing.
- In a small bowl, combine the cornstarch with 2 tablespoons of cold water; stir until smooth. Add the slurry to the pot and cook, stirring, until thickened. Add the heavy cream and vegetables; bring to a gentle simmer and continue to cook until heated through.
- Taste and season with salt, as needed.
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