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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council