This is the best of Pasta Monday and Soup Sunday, so you know we can't get enough of it!
Ingredients:
-Mozzarella Cheese Filling (Find here)
-18 oz Hot Italian Sausage
-8 oz Mushrooms, sliced
-1 medium onion, chopped
-1/2 Red Bell Pepper, chopped
-1/2 Green Bell Pepper, chopped
-4 tbsp flour
-4 cloves garlic, minced
-4 cups chicken broth
-8 diced tomatoes
-1 tbsp Italian Seasoning
-1 tsp crushed red pepper flakes
-1 tsp paprika
-1 tsp celery salt
-1 tbsp fresh chopped parsley
-1 cup heavy cream
-2 heaping cups spinach
-Salt and Pepper to taste
-Parmesan Cheese
-Chopped Parsley
Instructions:
1. Make the Tortellini with the Mozzarella Ricotta filling and set to the side for later.
2. Add the sausage to a large soup pot and cook over medium high heat. Saute the sausage, stirring occasionally, making sure to break apart the sausage into smaller bite sized pieces. Cook for 5-7 minutes, until the sausage is browned.
3. Remove the sausage from the pot and set aside. Drain most of the fat from the pot to a jar, leaving a little to cook the onions and mushrooms.
4. Using the oil from the sausage cook the onions, peppers, and mushrooms for about 4 minutes. Sprinkle in the flour to coat the onion and mushrooms, stirring constantly and cooking for about 2 minutes to cook out the raw flour flavor.
5. Add the chicken broth, tomatoes, garlic, parsley, paprika, celery salt, red pepper flakes, and Italian Seasoning. Turn the heat to high and bring the soup to a boil. Add the sausage back into the soup and stir until all the ingredients are combined.
6.While the soup is still boiling, add the Tortellini to the soup and boil until the Tortellini are al dente. Bring the heat down to the lowest setting and let the soup simmer.
7. Pour in heavy cream and stir to combine. Add spinach and cook until the cream had combined and the spinach is slightly wilted.
8. Add salt and pepper to taste and serve topped with parsley and parmesan cheese.
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