Tortellini, Chicken Veggie & Roasted Carrot Soups – Rocky Mountain Olive Oil

Ingredients

• 1 tablespoon Rocky Mountain Olive Oil Herbes de Provence Infused Olive Oil
• 1/2 pound mild Italian sausage
• 1 large carrot, chopped
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 garlic cloves, minced
• 2 teaspoons chopped fresh thyme
• 1 bay leaf
• 6 cups chicken stock
• 1 10-ounce package fresh tortellini (we suggest cheese or spinach)
• salt and freshly ground black pepper, to taste
• 2 tablespoons Rocky Mountain Olive Oil Madagascar Black Peppercorn Infused Olive Oil
• 2 lbs worth of chicken legs (about 4)
• 1 medium yellow onion, diced
• 3 medium carrots, diced
• 2 stalks celery, diced
• 4 large garlic cloves, minced
• 2 tablespoons Rocky Mountain Olive Oil Butter Infused Olive Oil
• 3 tablespoons tomato paste
• 1/2 cup dry white wine
• 2 fresh sage leaves
• 4 sprigs fresh thyme
• 4 stalks fresh parsley, plus more for topping
• 2 bay leaves
• 2 tablespoons soy sauce
• 4 medium (1 1/2 pounds) yukon gold potatoes, peeled and cut into 1/2-inch cubes
• 1 cup frozen shelled peas
• 6 tablespoons all-purpose flour
• 4 cups chicken stock
• salt and black pepper, to taste