Today I have a completely original, totally made up recipe I want to share with everyone because its amazing. When I woke up this morning I knew it was going to be one of those Sundays where I needed to fix something warm and hearty for lunch. It was quite chilly outside and Mr. Ogle had gotten home very late from his show last night which meant he would sleep through breakfast and then be starving come lunch time. This soup really hit the spot, and we both had two bowls (and plenty of leftovers!)
The ingredient list is a little long but don’t let that keep you from making this recipe. I’m a big fan of using whatever you have in the pantry/fridge when making a recipe, so if you don’t have an ingredient just substitute what you do have. No need to go to the store. 😊
- 12 oz ground Italian Sausage
- 2, 32 oz containers of Chicken Stock
- 1 can diced tomatoes with Basil and Oregano
- 1 cup diced carrots
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 cups chopped fresh spinach
- 1/4 cup dry white wine
- 1, 9oz package refrigerated cheese tortellini
- 1 cup heavy cream
- 1 tbsp oregano
- 2 tbsp prepared pesto
- Brown the Italian Sausage in a stockpot or Dutch oven and drain on paper towels.
- In the same pot that you browned the sausage, sauté the onion, carrots and garlic until they are tender.
- Return the cooked sausage to the pot and add tomatoes (with juice), chicken stock, white wine, oregano, prepared pesto and spinach.
- Bring soup to a rolling boil and add tortellini. Cook uncovered for 4-5minutes or until Tortellini are cooked through.
- Reduce heat to low and add heavy cream, stirring thoroughly to incorporate it into the soup.
- Garnish soup with Parmesan cheese and serve with crusty Italian bread.
This makes a lot of soup, and it freezes really well. I like freezing it in 4 cup portions which is enough for Trevor and I both, but you can also freeze it in individual containers. I hope you enjoy this as much as we did!