A quick hearty soup recipe that’s ready in less than 30 minutes made of Tortellini pasta, Kielbasa, Spinach, Mirepoix (an Onion, Carrot, and Celery mixture), low sodium broth and heavy cream.
½cupheavy cream , {or add more according to your liking}
4cupsof fresh spinach
1cupsliced Kielbasa sausage
Optional:
a pinch of nutmeg
salt and pepper
Instructions
Melt butter in a large dutch oven or pot over medium heat. Add onion, carrots, celery, and cook until tender for about 4 minutes. Add garlic and stir for a minute.
Add flour, stir for about 3 minutes. Add broth and kielbasa sausage into the pot and simmer for about 5 minutes.
Stir in tortellini pasta, cover, and cook until the pasta is tender or according to the product packaging. Once the pasta is fully cooked, add heavy cream and fresh spinach. Keep stirring for about 1 minute. Season with salt/pepper or add more low sodium chicken broth, heavy creamy, or water if needed.
Notes
Tortellini are ring-shaped pasta, you can find them at any grocery market and usually come in different filling options, such as cheese, spinach, lobster, butternut squash, etc. For this recipe, I used Tortellini spinach. You may substitute an equal amount of heavy cream for half-and-half or milk. Heavy creams contain more fat than half-and-half-creams and also more resistant to curdling, so they are a better choice in soups and sauces.