Creamy Chicken and Parmesan soup base with fresh spinach, artichoke hearts, spicy andouille sausage, and three cheese tortellini.
Spinach Artichoke Soup
Ingredients
- 6 Cups Chicken Broth
- 1 Cup Heavy Whipping Cream
- 2 Cups Chopped Spinach
- 1 Can Reese Quartered Artichoke Hearts Drained and Chopped
- 1/2 Cup Fresh Grated Parmesan
- (1) 9 Ounce Package Three Cheese Tortellini
- 2 Links Andouille Sausage Sliced
- 2 Cloves garlic Minced
- 4 Tablespoons Butter
- 5 Tablespoons Flour
- Salt & Pepper To Your Tastes
Instructions
- In a large pot, Saute the sausage links until brown on both sides. Once cooked, remove them from the pan and set aside.
- Using the same pot, melt the butter and add in the garlic. Roast the garlic until slightly brown, then mix in the flour, while stirring to remove any clumps.
- slowly whisk in the heavy cream, then add the chicken broth.
- Bring to a boil and add in the tortellini. Cook the pasta until slightly chewy, or al dente.
- Remove from heat. Add in the Parmesan cheese and let it melt slightly before adding the spinach, sausage and artichokes. Season to your taste and serve hot.