Creamy soup with tortellini, sausages and vegetables

 Cooking 20 minutes
 Preparation 15 minutes
 8 servings


15 ml (1 tbsp.) of olive oil
450 g (1 lb) of mild Italian sausage meat
1 bag (425g) of Florette fresh vegetable mix for stew and stir-fry
30 ml (2 tbsp.) of tomato paste
30 ml (2 tbsp.) of all-purpose flour
1 can (796 ml) of diced tomatoes
1 liter (4 cups) of chicken broth
15 ml (1 tbsp.) of dried Italian herbs
1 package (350 g) of uncooked cheese tortellini
250 ml (1 cup) of 35% cooking cream


  1. In a large saucepan, heat the oil over medium heat. Cook the sausage meat for 4 to 5 minutes, breaking up the meat with a wooden spoon.
  2. Add the vegetable mixture and continue cooking for 3 to 4 minutes.
  3. Add tomato paste and flour. Cook 1 minute, stirring.
  4. Add the diced tomatoes, chicken broth and Italian herbs. Bring to the boil, then simmer for 5 minutes over low heat.
  5. Add tortellini and cream. Bring back to the boil, then simmer for 3 minutes over low heat. Remove from heat and let cool.
  6. Divide the soup into individual portions in airtight dishes or freezer bags. Freeze.
  7. The day before the meal. Let the desired number of servings of soup thaw in the refrigerator.
  8. The morning of the meal, in the Thermos, pour boiling water. Let warm for 5 minutes, then remove the water.
  9. Meanwhile, heat the soup in a saucepan or in the microwave.
  10. Pour the hot soup into the Thermos. Close hermetically.

Recipe developed in partnership with Pratico-Pratiques:

You may also like?

Consent choices