This creamy sausage is a tartelini soup is a simple one-poot recipe to cook in a comfortable broth with creepy Italian sausage, tender wet, couch, and linked tortllini cream.
Busy weekly night, such as one pot soup recipe Tascan soup And my simple Lasagona Have the best dinner! Try me (almost) one-pan Creamed Italian sausage pasta For another hearty meal.
My sausage tortllini soup is a relatively fast, simple meal that shakes with soft, licking tortaline pasta and a juicy ground sausage of creamy broth. It is 100% homemade (excluding refrigerated tortllini, though you can fresh!) And Super filing, yet tomato-y tastes are bright for summer and jesty is enough.
Why would you like this sausage tortllini soup recipe
- A pot Sweat the ingredients and boil the soup in the same container. It creates the layers of odor and keeps the lowest after the dish washing.
- Simple and flavored. You do not need any fancy ingredients to make this fast stovetop tortllini soup and the ingredients that are contained in it, including soft wet, garlic and Italian sausage, are filled with taste.
- Creamy I add half-half-splash at the end of the cooking to enrich the broth. If you prefer without your Tortalini soup, there is also an option to skip the cream.
Soup material
I have included the notes below the important elements you need to make this creamy sausage tortlline soup. Scroll to the bottom of the recipe card after post for a list of printable components and full recipe details.
- Italian sausage – You can also regularly use pork sausage, chicken or turkey sausage or ground beef. If the meat of your terrain is continuous, consider adding additional Italian seasoning to create a taste.
- Onion, carrots and celery – Daisted up, these wetis are called “Myer Poix”, which creates a great odor base for the soup.
- Garlic – Fresh Kid. You can adapt to the number of cloves in taste.
- Seasonal – I do this soup for some zing with Italian seasoning, salt, pepper and powdered red pepper flakes.
- Tomato paste – If necessary, paste the tomato with tomato sauce or passata.
- Flour -I use all the objective flour to thicken the root of the soup. I didn't try another floor in this recipe.
- Chicken broth -Use your favorite store-low-sodium chicken broth or Home -made chicken stockThe Vegetable stock will also work.
- Half-up For even more rich soups, use heavy cream. I do not recommend using anything less milk or fat because it is crushed in high heat.
- Tortelini – I prefer to use fresh refrigerated cheese tortllini. This recipe will be delicious with wet or meat filled with meat or any kind of your choice! You can use frozen tortllini and add it directly to the soup from frozen.
- Feast – I prefer to add fresh baby beds for one pop green color. You can add the time or the cut grad.
How to make creamy sausage tortllini soup
In just a few steps, you will remove your soup on the stovetop and ready to serve in an hour. Here's how to make it and You will get the printable recipe instructions on the recipe card.
- Cook the sausage and wet. Start cooking sausage in a large Dutch oven on medium heat. When some pink is left, add onions, carrots and celery. Soto for 5-7 minutes or until the wetis are soft.
- Add Seasoning. Next, shake garlic, red pepper flakes and Italian seasoning, plus salt and pepper. Close it for a minute, then stir in the tomato paste, then flour.
- Add broth and cream. Gently add chicken broth, then bring the pot into a boil. Boil for 15 minutes (don't forget to move). Next, lick half of the pour and bring the soup back to a boil.
- Cook Tortalini. Once the soup returns to the boil, add the tortalini and cook the package according to the direction of the package until the pasta is on the dent. If the soup becomes too thick, it is free to add some more broth.
- End and serve. Finally, make the couch in the soup and serve now, at the top of the permessan cheese.
Recipe tips
- Do not cook the sausage extra. Ground sausage does not have to be fully cooked after the first seer. The goal is to make it brown for the taste to find the taste, but if there is a bit of pink then it is best. That way, it finishes cooking during the soup.
- Cook the pasta according to the package instructions. Depending on the type of tortoine you are using (fresh, frozen, etc.), the proposed cooking time I have given on the recipe may require change. I suggest to follow the packages of the package for cooking in Tortalini Al Dent.
- Thin out soup that is very dense, Add a splash of chicken broth at the end of the right. Tortalini keeps the jar so much more over time, so you can add more broths while re -heating the soup. See the section later for storage tips.
Storage and re -heating
- In the fridge Save any leftist soup for up to 3 days in an airtight container.
- Again Tortalini soup is warm a Saucepan In the oven or microwave. If you notice that the soup is thicker, add some more jar when you re -heat it.
Description
This sausage is a comfortable, creamy broth cooked creepy Italian sausage, tender wet, couch, and chitic tortlline.
- 1 1/2 Pound Grounds Italian sausage
- 1 Medium yellow onion, dysted
- 2 Large carrots, pee
- 2 Dissed to large stems, cellari,
- 1 tablespoon Raw garlic, almost 4 Clove
- 1 teaspoon Crushed red pepper flakes
- 2 teaspoons Italian Seasoning
- 1 1/2 teaspoon Cosmetic salt
- 1 teaspoon Fresh ground black pepper
- 1 (6-ounce) could paste tomato
- 1/3 cups Flour
- 7 – 8 Cup
- 2 cups Half of
- 18 ounces Refrigerated cheese tortllini
- 4 – 5 Ounce
- AL Chhol – Permesan cheese to serve
- In a large Dutch oven, cook the sausage on medium heat until it is cooked, but some remain pink.
- Add the dysted onions, celery and carrots and cook until it is soft, 5 – 7 minutes.
- Add garlic, red pepper flakes, Italian seasoning, salt and pepper and cook for another 1 minute. Stir in the tomato paste and sprinkle the flour, stir together. The mixture will be thicker.
- Stir gently in 7 cups of chicken broth and bring the mixture to a boil and boil for 15 minutes, stir occasionally.
- Add half and half and bring the soup back to a boil. Once boiling, add to the tortalini and cook for 5 – 6 minutes until the tortlline is on the dent, or according to the direction of the package. If the pasta keeps more fluids than your choice, add the extra cup of chicken broth.
- Until the end, add the couch and stir until the couch is, only one or two minutes should be taken.
- If you wish, serve immediately with permetion cheese.
Note
- Save up to 3 days Airtite in the refrigerator. If the soup is sitting as thicker, you can add more chicken broth while re -heating.
