Mom's Creamy Tortellini Tomato Soup |
"This is a creamy, wealthy, delicious soup. Most of the humans I cook for are very picky and this one turned out to be a crowd pleaser. Serve with clean Italian bread on a chilly winter's night time! This soup could be fantastic with both bird or maybe meatballs rather than sausage; that simply passed off to be what I had handy that specific day."
Ingredients :
- 1 tablespoon olive oil
- 6 candy Italian beef sausage links, casings removed
- three cloves garlic, chopped
- half cup butter
- three/4 cup all-cause flour
- 1/2 teaspoon salt
- half of teaspoon floor black pepper
- 3 cups fowl broth
- half of cup purple wine
- 1 (28 ounce) can beaten tomatoes
- 1 (1 ounce) package deal dry onion soup mix
- 1 (.75 ounce) packet clean basil leaves, torn
- 2 (9 ounce) applications frozen tri-colour cheese tortellini
- 2 cups half of-and-half
- 1 tablespoon grated Parmesan cheese, or to flavor
Instructions :
Prep : 10M | Cook : 8M | Ready in : 1H25M |
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- Heat olive oil in a skillet over medium-high heat; cook and stir sausage and garlic till sausage is crumbly, frivolously browned, and not crimson. Drain and discard any excess grease.
- Melt butter in a huge stock pot over medium warmth; whisk in flour, salt, and black pepper till smooth. Gradually whisk in chook broth and crimson wine. Stir in tomatoes and onion soup blend. Simmer until thickened and flavors have combined, 10 to 15 minutes. Stir in cooked sausage and basil. Continue to simmer for forty five mins, stirring sometimes.
- Stir tortellini into soup; simmer until tortellini are gentle, about 15 minutes. Add half-and-1/2, stirring till soup is hot, about five mins greater. Serve in massive bowls and sprinkle with Parmesan cheese.
Notes :
- Reynolds® Aluminum foil can be used to keep meals moist, cook dinner it evenly, and make clean-up less complicated.
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