Creamy Sausage Tortellini Soup with Andouille

Creamy Sausage Tortellini Soup

Preparation

1. Heat oil in a Dutch oven and sear the andouille sausage until golden brown. Remove from the pot and set aside.
2. In the same pot, add the hot Italian sausage, cook until a crust develops, and break it into smaller pieces. Once cooked, remove and set aside.
3. Add diced onions to the pot, season with salt and pepper, and sauté for a few minutes, ensuring to scrape the bottom of the pot to incorporate the flavor (the fond).
4. Incorporate the minced garlic and sun-dried tomatoes, sautéing until fragrant.
5. Add the tomato paste and cook until it reaches a deep red color.
6. Add the basil, oregano, red pepper flakes, and the Italian herb bouillon. Let toast for 30 seconds.
7. Stir in the flour and cook for about 2 minutes.
8. Pour in the low-sodium chicken broth, return both cooked sausages to the pot, and let simmer for 10 minutes.
9. Reduce the heat and stir in the heavy cream and parmesan.
10. Add the tortellini and cook according to the package instructions.
11. Gently fold in the spinach and cook until just wilted.
12. Taste the soup, adjust salt if needed, and stir in a few cubes of cold butter to finish.
13. Serve with toppings like crispy tortellini, extra andouille sausage, and parmesan cheese.