Creamy Chicken Sausage, Tomato, and Tortellini Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 3 cloves garlic minced
- salt and pepper to taste
- olive oil
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 small yellow onion chopped
- 1/2 cup parmesan cheese
- 4 cups baby spinach
- 1 large zucchini sliced
- 2 tablespoons fresh parsley roughly chopped
- 1/4 cup fresh basil roughly chopped
- 6 links (i used a garlic and mozzarella variety) sliced
- 1 28 ounce can diced tomatoes undrained
- 1 14 ounce can tomato sauce
- 19 ounces frozen tortellini
- additional basil and parmesan cheese for topping
- Carbohydrate 35.4658039108273 g
- Cholesterol 499.843024306985 mg
- Fat 100.650324989345 g
- Fiber 2.35677223201282 g
- Protein 125.182392094969 g
- Saturated Fat 30.8807761442381 g
- Serving Size 1 1 Serving (760g)
- Sodium 715.081836834687 mg
- Sugar 33.1090316788145 g
- Trans Fat 8.82160101764369 g
- Calories 1576 calories
Coat the bottom of a large dutch oven with olive oil and heat over medium heat. Add the onion and saute until softened, about 4 minutes. Add the garlic and saute until fragrant. Add the sliced chicken sausage and cook , stirring occasionally until heated through. Stir in the chicken broth, diced tomatoes, and tomato sauce and bring the mixture to a boil. Add the zucchini and cook for 2 minutes, then add the frozen tortellini and cook for another 5 minutes, or until tortellini is tender and hot clear through. Remove the mixture from heat, and stir in the spinach until wilted. Stir in the cream, Parmesan cheese, basil, and parsley. Season to taste with salt and pepper if needed. Serve warm with additional fresh basil and Parmesan cheese for topping, if desired.
