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Creamy Wagyu Beef Italian Sausage and Tortellini Soup
Prep Time: 30 Minutes
Cook Time: 45 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu beef sweet Italian sausage out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE SOUP
Heat the large Dutch oven over medium-high heat with the grapeseed oil.
Once the oil is hot, add the Wagyu beef sweet Italian sausage in small pieces.
Once the Wagyu beef sausage starts to brown, break up the pieces with a wooden spoon.
After the sausage is browned, add in the minced sweet onion, and saute.
Cook the onion until translucent.
Then, add in the minced garlic and flour.
Coat the Wagyu beef sausage and onion with the flour. Cook for 3-4 minutes, while stirring constantly.
Once the flour smells toasted, stir in the chicken stock, tomato puree, oregano, and paprika.
Reduce the heat to medium. Stir occasionally for 10 minutes or until it has reduced and slightly thickened.
Add in the heavy cream, and cook for an additional 15 minutes.
Add in the kale and cheese tortellini (take it out of the refrigerator a few minutes before adding it to the soup). Cook for 5 minutes or until they are both tender.
Stir in the thinly sliced basil leaves, sherry vinegar, and chili flakes.
Season to taste with kosher salt and black pepper.
Divide the creamy Wagyu beef Italian sausage and tortellini soup between bowls, and garnish with shaved Parmesan cheese.
Serve the soup warm with slices of freshly baked bread, and enjoy!
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