Creamy Chicken and Parmesan soup base with fresh spinach, artichoke hearts, spicy andouille sausage, and three cheese tortellini.
Spinach Artichoke Soup
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.