Sausage Tortellini Soup
February 07, 2014
I have made a sausage tortellini soup recipe twice now, based on a recipe I saw on Pinterest.
Here's the recipe I found on Pinterest from Two Peas and Their Pod blog. It looks so delicious.
I served my soup with crusty French bread!
Italian Sausage Tortellini Soup
Hearty soup with Italian sausage, cheese tortellini, red peppers, and kale. Everyone always requests this recipe!
ingredients:
1 lb. Italian Sausage, rolled into 1/4 teaspoon size balls
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
2 red bell peppers, diced
1 bay leaf
1/8 teaspoon red pepper flakes
8 cups vegetable or chicken broth
2 (15 ounce) cans diced tomatoes
1 1/2 cups chopped kale
2 cups cheese tortellini (fresh or frozen)
1/4 cup chopped fresh basil
Salt and black pepper, to taste
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
2 red bell peppers, diced
1 bay leaf
1/8 teaspoon red pepper flakes
8 cups vegetable or chicken broth
2 (15 ounce) cans diced tomatoes
1 1/2 cups chopped kale
2 cups cheese tortellini (fresh or frozen)
1/4 cup chopped fresh basil
Salt and black pepper, to taste
directions:
1. In a large skillet, brown the mini sausage balls until cooked through. This will take about 5-7 minutes. Drain off the grease and place the sausage balls on a plate lined with paper towels.
2. In a large pot, heat the olive oil over medium high heat. Add the onion and cook until tender, 3-4 minutes. Stir in the garlic and cook for 2 minutes. Stir in the red peppers, bay leaf, and red pepper flakes. Cook until peppers are soft, about 3 minutes.
3. Stir in the broth, tomatoes, and kale. Add the cheese tortellini and cook until tortellini is tender, 7-8 minutes. Stir in the fresh basil and season with salt and pepper, to taste. Stir in the mini sausage balls and heat until warm. Remove the bay leaf and serve.
I made a few changes to the recipe.
ingredients:
1 lb. Mild Italian Sausage Links (I didn't bother to form balls, I removed the casings and crumbled the sausage into a pan to brown)
1 tablespoon vegetable oil
1 small onion, diced
3 cloves garlic, minced
1 red bell peppers, diced (one is plenty)
1 bay leaf
1/8 teaspoon red pepper flakes
8 cups low sodium chicken broth (I chose the lower sodium broth)
2 (15 ounce) cans diced tomatoes
2/3 bag of washed baby spinach (we don't like kale, and love spinach)
3 cups frozen cheese tortellini ( I wanted a thicker, heartier soup)
1/4 tsp dried basil
Salt and black pepper, to taste (I didn't add any salt or pepper. The mild Italian sausage adds so much flavor I didn't need it.)
1 tablespoon vegetable oil
1 small onion, diced
3 cloves garlic, minced
1 red bell peppers, diced (one is plenty)
1 bay leaf
1/8 teaspoon red pepper flakes
8 cups low sodium chicken broth (I chose the lower sodium broth)
2 (15 ounce) cans diced tomatoes
2/3 bag of washed baby spinach (we don't like kale, and love spinach)
3 cups frozen cheese tortellini ( I wanted a thicker, heartier soup)
1/4 tsp dried basil
Salt and black pepper, to taste (I didn't add any salt or pepper. The mild Italian sausage adds so much flavor I didn't need it.)
directions:
1. In a large skillet, brown the crumbled sausage in oil until cooked through. This will take about 5-7 minutes. Drain off the grease.
2. I skipped all of the sauteing and added the red pepper, onion and garlic to a large soup kettle.
3. Then stirred in the broth, tomatoes, dried basil, bay leaf and red pepper flakes. I cooked the soup about 30 minutes, covered, then added the tortellini and spinach and cooked another 8-10 minutes.
4. Removed the bay leaf. Ladled into bowls and served with grated Parmesan cheese.
I found it easier for me to let the veggies boil, and skip the sauteing. It didn't save time really, maybe just a bit of fussing over.
I browned the sausage in the morning before work and diced the veggies, and refrigerated them. When I got home I mixed up the soup and let it cook on it's own for the 30 minutes, and then another 10 minutes with the spinach and tortellini.
I don't know how it impacted the taste, if any, but, it was easy and very tasty. Even better the second or third day!
I served my soup with crusty French bread!
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That looks yummy!
ReplyDeleteI wish I had a bowl right now, the sausage looks wonderful and so warming, wish I had some, I will surely have to try this recipe, it looks delish and I love the blog and the way the pictures are presented.,,thanks for sharing
ReplyDeleteYum. I am going to try this and with a crusty french bread yum yum! I like your version better too. I will try yours. I am not a big kale fan either.
ReplyDeleteKris
Oh I have made this before and it is delicious! I like your idea of adding more tortellini for a thicker version. I'll try that next time. Your pictures are gorgeous by the way.
ReplyDeleteI made the soup for a family gathering and everybody loved it! I doubled the tortellini and substituted spinach, too. Now you've got me hankering for a bowl today. It's perfect for dinner on ANOTHER 20 below day!
ReplyDelete