Venison Italian Sausage and Tortellini Soup
Delicious venison soup
Servings: 6
Ingredients
- 1 lb Venison Italian Sausage
- 1 small yellow onion diced
- 1 small shallot diced
- 2 large carrots peeled and diced
- 1 tsp salt
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp red pepper flakes
- 1 tsp black pepper
- 1 tsp Tony Chachere's creole
- 5 garlic cloves minced
- 1/4 C all-purpose flour
- 5 C chicken broth
- 6 oz spinach chopped
- 19 oz cheese tortellini
- 1 C heavy cream or more for desired creaminess
- 1/2 C parmesan cheese
Instructions
- Heat a large stockpot over medium-high heat.
- Cook your Italian Sausage until browned and remove using a slotted spoon. Place the sausage on a paper towel lined plate and set aside.
- Add in your onion, shallot, and carrots and sauté for 5 minutes, or until the vegetables are soft.
- Then add your garlic and sauté for an additional 2 minutes, or until fragrant. Stir occasionally to prevent burning.
- Whisk in flour and cook for 1 minute. Gradually add in your chicken broth, stirring to combine, and all of your spices.
- Continue cooking until the mixture reaches a simmer, then reduce the heat to medium-low and simmer for an additional 6 minutes.
- Add in your sausage, tortellini, and spinach.
- Once your spinach has wilted add your heavy cream and parmesan.
- Add more parmesan cheese for topping if desired and ENJOY!