@juliaju531: Taças lindas de sobremesa #taças #sobremesa #casa

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Saturday 29 August 2026 00:27:09 GMT
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Hello, rustic Italian soup enthusiasts and cozy evening home-cooks! NancyG here from The Recipe Collector, sharing a rich, creamy, and soul-warming pasta soup perfect for your family table. This Creamy Tuscan Sausage and Tortellini Soup is a true triumph of creamy indulgence, featuring tender cheese tortellini, crumbled Italian sausage, sweet carrot chunks, and fresh spinach in a velvety, herb-infused creamy broth, garnished with fresh rosemary. This recipe serves 4 to 6 people for a wonderfully nourishing feast and hits every note of savory, creamy, and comforting perfection! Recipe Details: • Servings: 4 to 6 people • Prep Time: 15 minutes • Cook Time: 25 minutes • Total Time: 40 minutes Full Ingredient List: • 1 lb Italian sausage (mild or hot), casings removed • 1 tbsp olive oil • 1 large yellow onion, diced • 3 cloves garlic, minced • 4 cups chicken broth • 1 package (20 oz) cheese tortellini (fresh or frozen) • 2 medium carrots, diced • 2 cups fresh spinach, roughly chopped • 1 cup heavy cream • 1 tsp salt • 1 tsp black pepper • 1 tsp Italian seasoning • 0.25 cup fresh rosemary, chopped (for garnish) Detailed Instructions: 1. Brown the Sausage: Heat olive oil in a large Dutch oven. Add sausage, breaking it apart, and cook for 6-8 minutes until browned. 2. Sauté Aromatics: Add diced onion and carrots, cook for 4 minutes until soft. Stir in minced garlic and Italian seasoning, cook for 1 minute until fragrant. 3. Simmer the Broth: Pour in chicken broth, scraping up browned bits. Bring to a rolling boil. 4. Cook the Tortellini: Add tortellini and cook according to package directions (4-6 minutes) until tender. 5. Add Cream and Spinach: Reduce heat to low, stir in heavy cream and spinach. Simmer gently for 3 minutes until spinach wilts and soup is hot. 6. Season and Serve: Season with salt and pepper to taste, ladle into bowls, and garnish with fresh rosemary. Chef's Notes by NancyG: • Browning for Flavor: Binds a savory fond that seasons the broth. • Adding Tortellini Late: Keeps them plump and tender, preventing waterlogging. • Velvety Cream Finish: Prevents curdling, giving the soup its signature rich texture. Nutritional Facts (Per Serving): • Calories: 520 kcal • Total Fat: 31 g • Saturated Fat: 14 g • Cholesterol: 95 mg • Sodium: 1020 mg • Total Carbohydrates: 41 g • Dietary Fiber: 4 g • Sugars: 6 g • Protein: 23 g #TheRecipeCollector #NancyGCookOn #TortelliniSoup #TuscanSoup #ComfortFoodFavorites
Hello, rustic Italian soup enthusiasts and cozy evening home-cooks! NancyG here from The Recipe Collector, sharing a rich, creamy, and soul-warming pasta soup perfect for your family table. This Creamy Tuscan Sausage and Tortellini Soup is a true triumph of creamy indulgence, featuring tender cheese tortellini, crumbled Italian sausage, sweet carrot chunks, and fresh spinach in a velvety, herb-infused creamy broth, garnished with fresh rosemary. This recipe serves 4 to 6 people for a wonderfully nourishing feast and hits every note of savory, creamy, and comforting perfection! Recipe Details: • Servings: 4 to 6 people • Prep Time: 15 minutes • Cook Time: 25 minutes • Total Time: 40 minutes Full Ingredient List: • 1 lb Italian sausage (mild or hot), casings removed • 1 tbsp olive oil • 1 large yellow onion, diced • 3 cloves garlic, minced • 4 cups chicken broth • 1 package (20 oz) cheese tortellini (fresh or frozen) • 2 medium carrots, diced • 2 cups fresh spinach, roughly chopped • 1 cup heavy cream • 1 tsp salt • 1 tsp black pepper • 1 tsp Italian seasoning • 0.25 cup fresh rosemary, chopped (for garnish) Detailed Instructions: 1. Brown the Sausage: Heat olive oil in a large Dutch oven. Add sausage, breaking it apart, and cook for 6-8 minutes until browned. 2. Sauté Aromatics: Add diced onion and carrots, cook for 4 minutes until soft. Stir in minced garlic and Italian seasoning, cook for 1 minute until fragrant. 3. Simmer the Broth: Pour in chicken broth, scraping up browned bits. Bring to a rolling boil. 4. Cook the Tortellini: Add tortellini and cook according to package directions (4-6 minutes) until tender. 5. Add Cream and Spinach: Reduce heat to low, stir in heavy cream and spinach. Simmer gently for 3 minutes until spinach wilts and soup is hot. 6. Season and Serve: Season with salt and pepper to taste, ladle into bowls, and garnish with fresh rosemary. Chef's Notes by NancyG: • Browning for Flavor: Binds a savory fond that seasons the broth. • Adding Tortellini Late: Keeps them plump and tender, preventing waterlogging. • Velvety Cream Finish: Prevents curdling, giving the soup its signature rich texture. Nutritional Facts (Per Serving): • Calories: 520 kcal • Total Fat: 31 g • Saturated Fat: 14 g • Cholesterol: 95 mg • Sodium: 1020 mg • Total Carbohydrates: 41 g • Dietary Fiber: 4 g • Sugars: 6 g • Protein: 23 g #TheRecipeCollector #NancyGCookOn #TortelliniSoup #TuscanSoup #ComfortFoodFavorites

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