Creamy Chicken Sausage & Tortelloni Soup
Elevated Dinners, Impressively Easy
Ever find yourself wondering, “Why have an average-sized bite of cheesy stuffed pasta, when you could have that same bite… but slightly bigger?” You’re asking the right questions, friend. That’s why our chefs created this dinner featuring tortelloni (the jumbo brother of tortellini), mixed with pan-seared chicken sausage and fresh spinach in a creamy, savory bowl of broth. Finish your bowls with Parmesan and scallions, and serve with a side of toasty garlic bread for a filling dinner idea that takes just 15 minutes to make. Thanks to tortelloni, you can go big and stay home!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
9 ounce
Italian Chicken Sausage Mix
1 tablespoon
Cornstarch
2 unit
Chicken Stock Concentrate
1 tablespoon
Italian Herb Paste
4 ounce
Cream Sauce Base
(Contains Milk)
9 ounce
Tortelloni
(Contains Eggs, Milk, Wheat)
5 ounce
Spinach
2 unit
Scallions
1 unit
Demi-Baguette
(Contains Soy, Wheat)
2 tablespoon
Garlic Herb Butter
(Contains Milk)
3 tablespoon
Parmesan Cheese
(Contains Milk)
1 unit
Lemon
Not included in your delivery
1 teaspoon
Cooking Oil
Salt
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Drizzle oil in a hot pot. Cook sausage*, breaking up meat into pieces, until mostly cooked through, 3-4 minutes.
• In a bowl, mix cornstarch with 1 TBSP water (2 TBSP for 4) until smooth and no lumps remain. TIP: Mix with your finger to ensure there are no lumps! • Stir stock concentrates, cornstarch mixture, half the Italian herb paste (all for 4), and 2 cups water (4 cups for 4) into pot with sausage. • Cover pot and bring to a boil. Stir in cream sauce base, tortelloni, and spinach. Cook, uncovered, stirring occasionally, until slightly thickened, tortelloni are tender, and sausage is cooked through, 3-4 minutes. • Taste and season with salt if desired.
• While soup cooks, trim scallions; chop greens (save whites for another use). Quarter lemon.
• Cut baguette in half lengthwise; toast until golden brown. Spread with half the garlic herb butter (all for 4); halve on a diagonal. • Top soup with cheese, scallion greens, and a squeeze of lemon. Serve with garlic bread.
Chicken Sausage is fully cooked when internal temperature reaches 165°.
