Hello, I’m Joana. Today, I’m gonna show you how to prepare thick and spicy sausage, bean and cheese tortellini soup recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Thick and Spicy sausage, bean and cheese tortellini soup Recipe
Thick and Spicy sausage, bean and cheese tortellini soup is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Thick and Spicy sausage, bean and cheese tortellini soup is something which I have loved my entire life.
To begin with this recipe, we must first 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 it.
The ingredients needed to make Thick and Spicy sausage, bean and cheese tortellini soup:
- Get 2 TBS butter
- Get 2 TBS olive oil
- Get 1 large carrot thinly sliced
- Take 2 stalks celery, chopped
- Prepare 1 large onion chopped
- Prepare 2 garlic cloves minced
- Get 1 (15 oz) can cannelloni or navy beans rinsed and drained
- Take 1 lb bulk mild Italian sausage
- Make ready 4 cups chicken broth
- Make ready 1 (15 oz) can petite diced tomatoes
- Get 1 tsp pepper
- Make ready 1 tsp red pepper flakes
- Take 1 package favorite frozen cheese tortellini
- Get 1 bunch fresh parsley
- Take Parmesan cheese
- Make ready Roux - 3TBS butter / 3TBS flour
Instructions to make Thick and Spicy sausage, bean and cheese tortellini soup:
- 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.
- Add in sausage and sauté until browned. Stir in garlic, pepper and pepper flakes.
- Add in beans, tomatoes and broth, cook to a simmer, about 10 min…
- 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.
- 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.
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