Recipe corner: Creamy tortellini soup

By Danielle Bailey Submitted to Corner Post

This creamy tortellini soup is perfect for chilly autumn days.

Creamy tortellini soup

1 pound Italian sausage

1 small onion

2 celery stalks

2 large carrots

3 garlic cloves

1/2 teaspoon Italian seasoning

1 teaspoon fennel seeds

1 6oz can tomato paste

1/2 cup of dry white wine

1/2 cup all purpose flour

6-7 cups chicken broth

14 oz. refrigerated cheese tortellini

2 cups heavy cream

1 handful fresh spinach

Salt and pepper to taste

Grated Parmesan cheese and parsley for serving

Dice the onion, celery and carrots. Mince the garlic.

In a large stock-pot or dutch oven over medium-high heat, cook the sausage, breaking it up into small pieces. When mostly browned, add the vegetables and saute until soft.

Add the garlic, spices and tomato paste and saute until fragrant, about 3 to 5 minutes, stirring occasionally.

Add the wine and let it cook down. Stir the flour into the sausage mixture, cooking for one minute, then add chicken broth. Stir to combine. Continue cooking until soup reaches a simmer, then lower the heat and simmer for 15 minutes.

Add the cream, tortellini and spinach. Cook tortellini per package directions.

Serve with parsley and grated Parmesan cheese.