Italian Sausage and Cheese Tortellini Soup
Course: Lunch, DinnerCuisine: ItalianDifficulty: IntermediateServings
10
servingsPrep time
1
hourCooking time
25
minutesTotal time
1
hour25
minutesDelicious homemade soup that warms you up and keeps you full! Step by step instructions that make it simple and easy to follow getting right to the point.
Ingredients
- Cheese Tortellini Dough
1 1/2 cups of flour
3 eggs
2 tablespoons of olive oil
- Cheese Tortellini Filling
1/2 cup of ricotta cheese
1 egg
1/4 cup of parmesan cheese
1/4 teaspoon of salt
1/4 teaspoon of basil
1/8 teaspoon of pepper
- Soup
1 tablespoon of olive oil
1 pound of Italian sausage
2 tablespoons of flour
3 garlic cloves
1/4 cup of onion
2 tablespoons of flour
3 cups of chicken broth
3 fresh tomatoes
1/4 teaspoon of Italian seasoning
1/4 teaspoon of salt and pepper
Directions
- Combine all the ingredients for the cheese tortellini dough and knead for 5 minutes. Let it sit while combining the filling for the cheese tortellini.
- Roll out the dough to about 1/6-inch thickness and use a circular cookie cutter or a glass to cut about 2-inch circles. Add the filling to the middle of the dough circles and fold them in half bringing the two ends together and crimp. Set them on parchment paper and stick them in the freezer while preparing the soup.
- Add one tablespoon of olive oil to a Dutch oven and cook the Italian sausage until browned. Remove the sausage and use the leftover grease from the sausage and add the onion, garlic, and Italian sausage seasoning to the pot and cook for 2 minutes until fragrant. Add in the flour and cook for 1 minute. Pour in the chicken broth, and de-core the tomatoes add them to a blender and blend foe 1 minute then pour into the soup.
- Bring it to a boil, add the tortellini’s and let it simmer for 5 minutes, add the Italian sausage and enjoy!
Notes
- Top with your favorite soup toppings: spinach, shredded cheese, sour cream.
- Put the leftovers in a container in the fridge up to 5 days or freeze.