Spinach Artichoke Soup
Preparation Time: 10 min
Cooking Time: 20 min
Serves 6
INGREDIENTS
- 1 (14 oz.) Reese Quartered Artichoke Hearts, Drained & Chopped
- 6 Cups Chicken Broth
- 1 Cup Heavy Whipping Cream
- 2 Cups Chopped Spinach
- ½ Cup Grated Parmesan Cheese
- 1 (7 oz.) DaVinci Tortellini
- 2 Andouille Sausage Links, Sliced
- 2 Cloves Garlic
- 4 Tablespoons Butter
- 4 Tablespoons Flour
- Salt & Pepper, Season To Your Taste
DESCRIPTION
If you love spinach artichoke dip, you’ll fall in love with this soup! It’s just as delicious, filling and addicting.
DIRECTIONS
1. In a large pot, sauté the sausage links until brown on both sides. Once cooked, remove them from the pan and set aside.
2. 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.
3. Slowly whisk in the heavy cream, then add the chicken broth.
4. Bring to a boil and add in the tortellini. Cook the pasta until slightly chewy, or al dente.
5. 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.
2. 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.
3. Slowly whisk in the heavy cream, then add the chicken broth.
4. Bring to a boil and add in the tortellini. Cook the pasta until slightly chewy, or al dente.
5. 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.