Thick and Spicy sausage, bean and cheese tortellini soup
Thick and Spicy sausage, bean and cheese tortellini soup

Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, thick and spicy sausage, bean and cheese tortellini soup. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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To get started with this particular recipe, we must prepare a few ingredients. You can cook thick and spicy sausage, bean and cheese tortellini soup using 16 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Thick and Spicy sausage, bean and cheese tortellini soup:
  1. Take 2 TBS butter
  2. Make ready 2 TBS olive oil
  3. Take 1 large carrot thinly sliced
  4. Prepare 2 stalks celery, chopped
  5. Make ready 1 large onion chopped
  6. Take 2 garlic cloves minced
  7. Get 1 (15 oz) can cannelloni or navy beans rinsed and drained
  8. Prepare 1 lb bulk mild Italian sausage
  9. Take 4 cups chicken broth
  10. Get 1 (15 oz) can petite diced tomatoes
  11. Prepare 1 tsp pepper
  12. Take 1 tsp red pepper flakes
  13. Make ready 1 package favorite frozen cheese tortellini
  14. Make ready 1 bunch fresh parsley
  15. Take Parmesan cheese
  16. Get Roux - 3TBS butter / 3TBS flour

Add in sausage and sauté until browned. Stir in garlic, pepper and pepper flakes. Carefully drop sausage by heaping teaspoonfuls into boiling broth. Add tortellini, tomatoes and Italian seasoning; return to a boil.

Instructions to make Thick and Spicy sausage, bean and cheese tortellini soup:
  1. Heat oil and butter in Dutch oven on medium heat, add carrots, celery and onion and cook for approx 5-7 min until the veggies soften.
  2. Add in sausage and sauté until browned. Stir in garlic, pepper and pepper flakes.
  3. Add in beans, tomatoes and broth, cook to a simmer, about 10 min…
  4. In the meantime make your roux in a small sauce pan by melting butter and whisking in flour until combined. Add to pot and bring to a slow boil to thicken up the soup.
  5. Add in frozen tortellini and simmer until the pasta is el dente about 10. Add in fresh parsley and serve. Garnish with a little Parmesan cheese on top.

Carefully drop sausage by heaping teaspoonfuls into boiling broth. Add tortellini, tomatoes and Italian seasoning; return to a boil. Freeze option: Freeze cooled soup in freezer containers. Warming up Creamy Sausage Tortellini Soup: You can either thaw your sausage tortellini soup in the refrigerator over night or simply add your ziplock bag to a bowl of water letting it thaw that way. Once thawed or taken from the refrigerator simply add the soup to the stove top or slow cooker.

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