Simple Way to Prepare Perfect Thick and Spicy sausage, bean and cheese tortellini soup
Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Recipe of Ultimate Thick and Spicy sausage, bean and cheese tortellini soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Thick and Spicy sausage, bean and cheese tortellini soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thick and Spicy sausage, bean and cheese tortellini soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we have to prepare a few components. You can have Thick and Spicy sausage, bean and cheese tortellini soup using 16 ingredients and 5 steps. Here is how you can achieve it.
This is a very hearty flavorful soup. I combined what I liked from a few different recipes and came up with this recipe...big thumbs up from the family!
Ingredients and spices that need to be Take to make Thick and Spicy sausage, bean and cheese tortellini soup:
- 2 TBS butter
- 2 TBS olive oil
- 1 large carrot thinly sliced
- 2 stalks celery, chopped
- 1 large onion chopped
- 2 garlic cloves minced
- 1 (15 oz) can cannelloni or navy beans rinsed and drained
- 1 lb bulk mild Italian sausage
- 4 cups chicken broth
- 1 (15 oz) can petite diced tomatoes
- 1 tsp pepper
- 1 tsp red pepper flakes
- 1 package favorite frozen cheese tortellini
- 1 bunch fresh parsley
- Parmesan cheese
- 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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