1poundandouille sausage linkscut horizontally into ½-inch rounds
1mediumsweet onion, small dice
3clovesgarlic, finely chopped
2teaspoonsunsalted Cajun seasoning blend
Kosher salt and freshly cracked black pepper
4cupschicken stock, unsaltedpreferably homemade
1(8-ounce)can tomato sauceor crushed tomatoes
1(9-ounce)package refrigerated three cheese tortellini
1(5-ounce)package baby spinach
1-2tablespoonschopped fresh parsley
Grated Parmesan cheese for serving
In large Dutch oven, heat olive oil over medium-high heat. Add andouille sausage and cook until lightly browned and caramelized, about 4 minutes. If needed, spoon out any excess fat.
Add onion, garlic and Cajun seasoning and cook and stir a couple minutes until onion is translucent. Whisk in flour and cook for one minute.
Gradually whisk in chicken stock and tomato sauce and bring to a simmer. Stir occasionally and continue simmering for about 10 minutes until slightly thickened.
Stir in tortellini, cover and cook until tender, about 3 minutes.
Add spinach all at once, stir and cook until wilted, about 2 minutes. Stir in the heavy cream and parsley and heat through for another minute or two. Taste for salt and pepper. Serve with a sprinkling of grated Parmesan cheese. Enjoy!
Use an unsalted Cajun seasoning blend or make your own without added salt!
You can use crushed tomatoes instead of tomato sauce, but I would avoid diced or whole tomatoes. Looking for a smooth broth, not chunky.
The tortellini will continue cooking after the 3 minutes stated in the recipe, keep that in mind so you don't overcook them.
I get three cheese (Ricotta, Mozzarella and Asiago) tortellini at Aldi, in the refrigerator section. You can also use regular cheese tortellini. Be sure to use refrigerated, not frozen, for this recipe.
If you like to roughly chop the spinach, you can, but it's really not necessary if using baby spinach. You could even swap out the spinach with chopped kale, if so desired.
This soup freezes beautifully, just store in freezer-safe airtight container.