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Recipes

Creamy Sausage & Tortellini Soup

Creamy Sausage & Tortellini Soup
This recipe comes to us courtesy of our friends at Pacific Foods. This is the perfect comfort food recipe, especially when served with a loaf of crusty, rustic bread.

Yield: 4 servings

Spices

Featured in this Recipe

Italian Herbs Blend

Italian Herb Blend

$5.49

Jar, 1/2 Cup, 0.7 oz.

Ingredients

  • 1 pound Italian Sausage
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, diced
  • 4 cloves fresh garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons all-purpose flour
  • 4 cups Pacific Foods Organic Free Range Chicken Broth
  • 2 cups heavy cream
  • 2 tablespoons tomato paste
  • 1 pound fresh tortellini
  • 3 cups chopped kale
  • for serving freshly chopped parsley
  • for serving fresh baguette

Preparation Instructions:

1. Warm a large stockpot over medium heat. Add the sausage, and cook until browned, stirring occasionally. Transfer the cooked sausage to a paper towel lined plate. Set aside.

2. Add the olive oil to the pot, followed by the onion, carrot, and a pinch of sea salt. Saute 5 minutes, or until tender. Add the garlic, and saute 1 minute, or until fragrant.

3. Add the Italian seasoning and thyme leaves, and stir. Whisk in the flour and cook for 1 minute. Slowly stream in the Organic Free Range Chicken Broth and heavy cream, followed by the tomato paste. Whisk to combine. Cook until the mixture starts to bubble, then reduce heat to low and simmer for 5 minutes.

4. Add the sausage back to the pot along with the tortellini and kale. Simmer for 5 minutes. Taste and any extra salt if desired.

5. Serve immediately with freshly grated parmesan, chopped parsley, warm bread, or any other desired toppings.

Rating:
Based on 1 reviews

Customer Reviews

Vickie Garlock

I have started ordering all my spices from you after stumbling across you on the internet now I only buy your spices from you I love your steak rubs and have my daughter on them. Hope I win this Italian give away. Can not wait to try this recipe.
Vickie Garlock

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