Bill's Tortellini Sausage Soup


Ingredients
1 pound Italian sauces grounded up
2 yellow onions. diced
3 stalks of celery, chopped
4 carrots, peeled and chopped
2 (or more!) tablespoons of minced garlic
4-6 baby red potatoes, peeled and cubed
¼ cup sun dried tomatoes, cut into strips (optional)
3 tablespoons of butter
3 tablespoons of flour
4 cups Chicken stock
1 & ½ cups of white wine (chardonnay is fine)
olive oil
coarse kosher salt
ground pepper
Parmesan cheese
Herbs de Provence


Sauté the Italian sausage till done, remove from pan and set aside in a nice sized stock pot or crock pot if you have time to slow cook it.

Fry in sausage fat (add a bit of olive oil if needed) onions, celery and carrots and some sea salt till onions are translucent and then add the garlic and cook for one more minute. Add this mixture to sausage set aside.

Add cubed potatoes with a bit of salt and oil till the potatoes get heated up about five minutes. Add this along with some herbs de Provence, sun dried tomatoes and the chicken stock to mixture set aside and start bringing it up to a slow boil.

Now put in your butter and flour and a bit of salt to your sauté pan and whisk mixture until you get that nice slurry of a roux. The roux should be cooked till medium brown. Add wine slowly and reincorporate flour and butter until the mixture is all added together and brought to a boil. It will be thick.

Add roux into the stock pot with other ingredients. Cook for at least 30 minutes or until potatoes are cooked through. Serve with some cheese and bread and a nice glass of wine.

Simple, no?
This recipe is from my brother Bill. He makes it for his son-in-law, Bryce.