Creamy Tortellini Soup

What You’ll Need:

• 2 tablespoons butter

• 1 tablespoon sun-dried tomato oil (from the jar)

• 1 yellow onion (finely chopped)

• 5–6 garlic cloves (minced)

• 1.3 lb chicken Italian sausage (I used a mix of spicy and mild. You can also use pork Italian sausage. You can honestly use 1.5 lb if you want it a little meatier)

• 3 tablespoons tomato paste

• ¼ cup flour

• 6 cups chicken broth

• 1¼ cups heavy cream

• ½ to ⅔ cup sun-dried tomatoes (roughly chopped)

• 1 to 2 large handfuls spinach (roughly chopped)

• 1 package of Boursin garlic and herb cheese

• ⅓ cup freshly grated Parmesan cheese + more for topping

• 1 (20 oz) package of five-cheese tortellini (I love the brand RANA)

• 1½ teaspoons Better Than Bouillon Italian Herb Base (optional. I highly recommend it if you have it. It really adds flavor to the broth, especially if you’re using store-bought broth. If you can’t find it, just use the roasted chicken flavor)

• Fresh basil (for topping)

Seasonings I used (measure with your heart):

Cajun seasoning, smoked paprika, dried oregano, salt, and pepper

Directions:

    1.    Add butter and sun-dried tomato oil to a large pot over medium heat. Let it melt.

    2.    Toss in chopped onions and season with smoked paprika, Cajun seasoning, oregano, salt, and pepper. Cook for 5–6 minutes until soft and slightly caramelized.

    3.    Add garlic and sun-dried tomatoes. Sauté until fragrant, about 30–60 seconds.

    4.    Add sausage. Break it up and cook until browned and fully cooked through.

    5.    Stir in the tomato paste and let it cook for 1–2 minutes.

    6.    Sprinkle in the flour and stir well. Cook for another 2 minutes to get rid of that raw flour taste.

    7.    Slowly pour in the chicken broth, scraping the bottom of the pot to get all the fond (aka all that flavorful browned goodness). Add Italian herb or chicken base base if using.

    8.    Pour in the heavy cream and bring everything to a gentle simmer. Let it cook for about 15 minutes to build flavor.

    9.    Stir in the Boursin cheese, grated Parmesan, and tortellini. Cook for 5–7 minutes, until the cheese is melted and the tortellini is warmed through. (Taste and adjust seasonings if needed)

    10.    Add the chopped spinach and stir until wilted.

    11.    Serve hot in a bowl and top with extra Parmesan and fresh basil.

Optional but highly recommended:

I love making garlic bread on the side because dipping that crusty bread into the soup and soaking up all that flavorful broth? Unmatched.