Ground Hog Day was this week and that pesky little ground hog did not see his shadow, which means an early spring this year. I for one find that very difficult to believe since it has been snowing none-stop in Park City for the last month in a half. Back East however, it sounds like a different story. My mom said there were maple syrup bucks on some of the maple trees already it has been so warm. Well since I am buried under mounds of snow out west and the temperatures have been in the single digits- it has been soup weather here. A few night ago I had planned on making this recipe for chicken and tortellini soup, however when I got home I realized I didn’t have some of the ingredients. I decided to improvise with what I had and the soup turned out to be amazing! The combo of chicken sausage and tortellini is filling and makes for a hearty meal. Don’t forget to grab a warm piece of french bread to mop up the final bites! Stay warm, 🙂

Ingredients:

• 1 Tablespoon Olive oil
• 1 medium chopped yellow onion
• 8 oz baby bella mushrooms, sliced
• 3 cloves garlic, minced
• 4 1/2 cups low-sodium chicken broth
• 1 package Aidells Portobello & Swiss Cheese chicken sausage, sliced
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper
• 1/4 cup unsalted butter, sliced into 1 Tbsp pieces
• 1/3 cup flour
• 2 1/2 cups milk
• 9 oz refrigerated three cheese tortellini
• 4 oz fresh spinach (4 cups)
• 1/3 cup heavy cream
• Finely shredded parmesan cheese, for serving

Directions:

1. Heat olive oil in a large pot over medium-high heat. Add chicken sausage and brown for 3-5 minutes. Add onion and mushrooms and cook for 3-5 minutes before adding the garlic and sauteing 1 minute longer. Add in chicken broth, oregano and thyme and season with salt and pepper. Bring to a boil, then reduce heat to medium-low, cover pot with lid and allow to simmer for 10 minutes.
2. While chicken sausage is cooking, melt butter in a medium saucepan over medium heat. Add flour and cook, whisking constantly 1 minute. While whisking vigorously slowly pour in milk. Season with salt and pepper and bring mixture just to a light boil, stirring constantly. Remove from heat and set aside.
3. Add tortellini to soup in pot, cover pot with lid and allow to boil over medium heat about 7 minutes (or time directed on package) adding in spinach during last 1 minute. Stir in white sauce and cream. Serve warm with parmesan cheese.

*If you can not find Aidell’s chicken sausage you could use any kind of Italian sausage, just be sure the sausage is cooked all the way through. Or substitute sausage for 2 cups of shredded rotisserie chicken.