Creamy Tortellini & Wild Rice Italian Soup

RaChelle Hubsmith, North Logan, UT
2018 wild rice recipe contest finalist

    1 cup each, chopped: onion and celery
    1 bag (10 oz) frozen Green Giant® Roasted Carrots
    4 cloves garlic, minced
    2 tbsp canola oil
    ¼ cup flour
    4 cups vegetable broth
    1 lb ground Italian sausage, cooked and crumbled
    2 cups cooked wild rice
    1 pkg (14 oz) refrigerated cheese tortellini
    1 tsp salt
    ½ tsp ground black pepper
    1 tbsp Italian seasoning
    2 tsp beef bouillon powder
    1 box (9 oz) frozen Green Giant® Steamers Chopped Spinach
    2 cups half & half
    1 cup Crystal Farms® Finely Shredded Asiago & Parmesan Cheese

In large saucepan, sauté onion, celery, carrots, and garlic in oil until soft. Add flour, stirring until bubbly; gradually stir in broth. Simmer 6 minutes. Stir in remaining ingredients except cheese; simmer until tortellini is fully cooked. Sprinkle with cheese; serve immediately.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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