Well-Prepared Creamy Italian Sausage Recipe

Creamy Italian sausage, spinach and ravioli soup topped with pecorino Romano and fresh basil recipe

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Used ravioli instead of tortellini and spinach for the kale.

1 tablespoon olive oil

1 pound Italian sausage, casing removed

3 cloves garlic, minced

1 medium sweet onion, diced

2 teaspoons Italian seasoning

Kosher salt and freshly ground black pepper, to taste

2 tablespoons all-purpose flour

4 cups chicken stock

1 (8-ounce) can tomato sauce

1 (9-ounce) package refrigerated three cheese tortellini

1/2 bunch kale, stems removed and leaves chopped

1/3 cup heavy cream

3 tablespoons chopped fresh basil

  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
  2. Stir in garlic, onion and Italian seasoning. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
  3. Whisk in flour until lightly browned, about 1 minute.
  4. Gradually whisk in chicken stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
  5. Stir in tortellini; cover and cook until tender, about 5-7 minutes.
  6. Stir in kale until wilted, about 1-2 minutes. Stir in heavy cream and basil until heated through, about 1 minute; season with salt and pepper, to taste.
  7. Serve immediately.

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