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Quick Notes: Real talk, I like the spicy sausage in this soup. It’s cold. Spicy is good. You can totally sub it out for normal sausage and this creamy sausage tortellini soup will still be plenty delicious. I made it with those boxed cheddar bay biscuits you can buy at the store. 10/10 definitely recommend.
Ingredients
- 1 lb spicy sausage roll
- 3 medium russet potatoes, chopped into chunks
- two cups chopped baby spinach
- 1 20 oz bag frozen cheese tortellini
- 3 cups chicken stock
- 3 cups milk
- 1 cup heavy cream
- 1/3 cup butter
- 1/3 cup flour
- salt and pepper to taste
Instructions
- In a large saucepan, add chicken stock and boil potatoes, about fifteen minutes or until soft.Â
- While potatoes are boiling, brown the sausage. Try to resist breaking it up too much, you want it kinda chunky. Once this has been completed, drain and set aside.
- In whatever big ass pan you use for soup, melt the butter. Stir in the flour to make a roux. Slowly whisk in the milk. Cook over medium-high heat until it begins to simmer.
- Add the potatoes and stock to the pot along with literally everything else. Stir until well combinedÂ
- Allow the soup to chill together and get all delicious for about five or so minutes. The tortellini is already cooked, so all you're really doing is warming it through. Test the tortellini and if it is as warm as the rest of your soup, remove it from the heat. If you leave it cooking too long it's going to get all mushy. Overcooking pasta is unforgivable, so don't do that.
- Serve in a bowl, and top with parmesan if you have some on hand.
Make it a meal with some Stuffed Chicken Marsala or an appetizer of Sausage Stuffed Mushrooms.
