An Evening in Tuscany Sausage & Tortellini Soup

We are deep into “soup weather” here in Michigan and I love it! Simple, warm, comfort food is the best! I had to substitute ravioli for tortellini - either works.

INGREDIENTS

2 tsp oil
1 small white onion , chopped
1 pound ground Italian sausage
1 Tbsp minced garlic
6 cups reduced sodium chicken broth
9 ounces refrigerated cheese tortellini
Salt and Pepper to taste
2 tsp Milford Spice Company’s An Evening in Tuscany
6 ounces fresh baby spinach (washed, drained, and chopped)
2 cups heavy cream
1/4 cup cornstarch (optional to thicken)
1/4 cup water (optional to thicken)
1/4 cup shredded parmesan cheese

DIRECTIONS

For the Instant Pot:

  • Pour in a tablespoon oil into the Instant Pot. Press SAUTE and when oil is hot, add the chopped onions. Let cook for a minute or so until the onions are softened.

  • Add the ground Italian sausage and minced garlic and sauté for about 5 minutes or until the sausage has browned.  Press CANCEL to stop sautéing.

  • Add chicken broth, salt and pepper, and Milford Spice Company’s An Evening in Tuscany, and tortellini.  Close and lock the lid.

  • Set the steam release to “Sealing”. Press “Manual” and set the time to 3 minutes. It may take 5 - 10 minutes to reach the pressure before it starts the 3-minute pressure cook. When it beeps after 3 minutes, do a quick release.

  • Press “Sauté” function again. Pour in the heavy cream and add the baby spinach and stir. 

  • If the soup needs to be thickened, stir together the cornstarch and cold water in a measuring cup and pour into the soup and stir. 

  • Sprinkle in the parmesan cheese and stir. 

  • Press Cancel. Ladle the Sausage Tortellini Soup into soup bowls. Sprinkle with extra parmesan cheese, if desired.

For the Stovetop:

  • Place a soup pot or dutch oven over medium-high heat.

  • Add oil and onions and sauté for 3 minutes.

  • Add Italian sausage and garlic and cook for about 5 minutes.

  • Add broth and bring to a boil.

  • Add tortellini and spinach and cook for 5 minutes or until tortellini is tender.

  • Reduce heat to medium-low and pour in heavy cream and stir. Cook for about 5 minutes.

  • If you would like to thicken the soup, stir together the corn starch and cold water in a measuring cup and pour into the soup and stir. Cook until thickened. 

  • Stir in parmesan cheese. 

  • Ladle into soup bowls, sprinkle with more cheese, if desired, and serve.

DinnerMarie KellyMilford Kitchensoup, italian sausage, an evening in tuscany, sausage, spianch, tortellini soup, Milford spiceComment