Creamy Tortellini And Sausage Soup

Creamy Tortellini And Sausage Soup

Creamy Tortellini And Sausage Soup

1.25 pounds ground Italian sausage
1 small white onion, peeled and diced
2 large carrots, peeled and diced
4 garlic cloves, minced
1/4 cup white-whole wheat flour (or all-purpose flour)

  • Step number one. Cook Italian sausage in a large stockpot over medium-high heat until browned, crumbling it as it cooks. Using a slotted spoon, transfer the cooked sausage to a separate plate and set aside.** Reserve two tablespoons of grease in the pan, discarding the rest. (Or if there’s not that much grease remaining, add olive oil to make up the difference.)
  • And then, Stir in onions and carrots, and saute for 4-5 minutes or until the onions are soft and translucent, stirring occasionally. Add in the garlic and saute for an additional 1-2 minutes, or until fragrant, stirring occasionally. Stir in the flour until it’s evenly coating the veggies, and cook for an additional 1 minute, stirring occasionally.
  • Step 03, Gradually add in the chicken stock, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low and simmer for 5 minutes.
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