Creamy Tortellini Soup with Kielbasa and Spinach
486kcal
Ingredients
- 12 oz tortellini pasta (with or without fillings)
- 2 tablespoons unsalted butter
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 garlic clove {minced}
- 3 tablespoons all-purpose flour
- 6 cups low sodium chicken broth
- ½ cup heavy cream {or add more according to your liking}
- 4 cups of fresh spinach
- 1 cup sliced Kielbasa sausage
Optional:
- a pinch of nutmeg
- salt and pepper
Method
- 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.
Nutrition
Calories486kcalCarbohydrates37gProtein21gFat29gSaturated Fat13gCholesterol86mgSodium716mgPotassium574mgFiber4gSugar4gVitamin A5923IUVitamin C10mgCalcium147mgIron3mg
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.