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Food Town Sausage Tortellini Soup

Prep: 5 min, Cook: 25 min

Serves 6

Ingredients

Optional:  1/2 cup sliced mushrooms,  grated parmesan or fresh basil for garnish

Directions

  1. Cook and crumble the sausage and diced onions over medium-high heat until the onions are softened and the sausage is cooked through, 8-10 minutes. Drain grease. Add the garlic and cook for 1 minute.
  2. Add the flour and cook for 1-2 minutes to remove the raw flour taste.
  3. Add basil, oregano, cayenne, hot sauce, mustard powder, pepper, and red pepper flakes. Stir to combine. (if using mushrooms, add now)
  4. Add the chicken broth and use a silicone spatula to scrape or “clean”  the bottom of the pot. Slowly stir in the heavy cream. Bring to a boil, reduce to a simmer.
  5. Add the spinach or kale and tortellini and simmer for 3-5 minutes. (If your tortellini needs longer cooking time, add the tortellini first, then the kale during the last 5 minutes.)
  6. Taste the soup and add salt if needed. If desired, garnish with fresh basil or grated parmesan. Serve with warm, crusty bread.


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Monday – Sunday | 6 a.m. – 10 p.m.



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Sausage Tortellini Soup

Prep: 5 min, Cook: 25 min

Serves 6

Ingredients

  • 1 pound ground Italian sausage, hot or mild
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 3 Tablespoons flour
  • 1 teaspoon dried basil
  • ½ teaspoon oregano
  • 1 pinch cayenne, optional
  • 1 teaspoon hot sauce
  • ½ teaspoon mustard powder
  • ¼ teaspoon pepper
  • 1 pinch red pepper flakes
  • 1 cup heavy cream
  • 5 cups chicken broth
  • 2 cups spinach or kale, chopped
  • 2 cups tortellini, just under 10 oz. (refrigerated or frozen, can also use small ravioli)

Optional:  1/2 cup sliced mushrooms,  grated parmesan or fresh basil for garnish

Directions

  1. Cook and crumble the sausage and diced onions over medium-high heat until the onions are softened and the sausage is cooked through, 8-10 minutes. Drain grease. Add the garlic and cook for 1 minute.
  2. Add the flour and cook for 1-2 minutes to remove the raw flour taste.
  3. Add basil, oregano, cayenne, hot sauce, mustard powder, pepper, and red pepper flakes. Stir to combine. (if using mushrooms, add now)
  4. Add the chicken broth and use a silicone spatula to scrape or “clean”  the bottom of the pot. Slowly stir in the heavy cream. Bring to a boil, reduce to a simmer.
  5. Add the spinach or kale and tortellini and simmer for 3-5 minutes. (If your tortellini needs longer cooking time, add the tortellini first, then the kale during the last 5 minutes.)
  6. Taste the soup and add salt if needed. If desired, garnish with fresh basil or grated parmesan. Serve with warm, crusty bread.

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