Creamy Tortellini Soup

By spend with pennies

Ingredients

4 slices bacon (chopped)
8 ounces smoked sausage (sliced ½-inch thick)
½ medium yellow onion (diced)
2 cloves garlic (minced)
4 cups reduced sodium chicken broth
1 carrot (sliced)
1 rib celery (sliced)
½ teaspoon dried basil
¼ teaspoon red pepper flakes (optional)
6 ounces refrigerated cheese tortellini (spinach tortellini)
1 cup heavy whipping cream
1½ tablespoons cornstarch
1 cup fresh spinach (packed, chopped)
¼ cup shredded Parmesan cheese

Prep Time15mins
Cook Time22mins
Servings4

Instructions

Cook bacon in a large pot over medium heat until crisp. Remove bacon with a slotted spoon and set aside.

Add sausage, onion, and garlic to the bacon fat and cook 3-4 minutes or until onion is slightly softened.

Stir in chicken broth, carrot, celery, basil, and chili flakes if using. Simmer for 5 minutes. Add tortellini and simmer 4-5 minutes or until cooked through.

Stir in cream and simmer for 1 more minute. Combine cornstarch and 1 ½ tablespoons water to create a slurry.

Add cornstarch mixture to simmering soup a little at a time while whisking to reach desired thickness, you may not use all of the slurry. Simmer 1 minute.

Remove from heat and add spinach. Taste and season with additional salt and pepper if desired.

Garnish with crumbled bacon, parmesan cheese, and parsley if desired.