• Italian Sausage & Tortellini Soup

    by Rachel on October 19, 2011

    Tortellini Soup

    My husband begs me to make this soup in the fall.  It’s got depth of flavor and interesting textures and is even better as leftovers.

    This soup freezes well.  Here are the freezer meal instructions: If freezing for later, do not cook tortellini in soup.  To reheat, thaw in the fridge.  Then, add tortellini and cook until done according to package directions.

    Italian Sausage & Tortellini Soup

    Yields: 8-10 servings

    Ingredients

    • 16 oz. of Italian Sausage, crumbled and browned
    • 1 onion, diced
    • 1 jalepeno pepper, diced (or whole and you can pull it out later)
    • 2-3 garlic cloves, minced
    • 1 tsp. Italian Seasoning
    • ½ tsp. dried basil
    • 1/2 tsp ground black pepper (or more to taste)
    • 2 (14 oz. non-marinated) cans quartered artichoke hearts (liquid and all)
    • 1 (14 oz.) cans diced tomatoes (liquid and all)
    • 1 (28 oz) can tomato sauce
    • 2 cans French Onion Soup (or replace with 1 diced sauteed onion and 4 cups broth)
    • 4 cups vegetable or chicken broth (I used 1 box)
    • 1 cup carrots, sliced (about 2-3 medium carrots)
    • 1-2 stalks celery, sliced
    • 1 cup frozen corn
    • 2 bay leaves
    • 1 package frozen cheese multi-colored tortellini (I used Trader Joe's tortellini)

    Instructions

    In a large stock pot, saute onion and jalepeno until soft (about 2-3 minutes). Set aside. Next, brown sausage and drain. Add seasonings to sausage, coating evenly. Combine all ingredients in the large pot, liquid and all. Bring to a boil and turn down to a simmer. Simmer for about 15 minutes. Add tortellini and cook according to package directions just a few minutes before serving. Remove bay leaves and serve with Parmesan cheese on top.

    http://thrivinghomeblog.com/2011/10/italian-sausage-tortellini-soup/

    healthy soup recipe


    ht: Christine S for the original recipe that I tweaked
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    { 4 comments… read them below or add one }

    Sue December 28, 2013 at 12:33 pm

    Hi There

    Would like to try this for my hubby,but with a whole jalapeño thrown in, does it make it really spicy or just add a nice flavor tnx.

    Reply

    Rachel December 29, 2013 at 8:03 am

    I think it adds nice flavor, but I make it a lot without it and it’s great. Every jalepeno is different, so some are more spicy than others. You could try just throwing in part of one?

    Reply

    Alicia Mullins June 20, 2014 at 5:58 pm

    Does the freezing affect the integrity of the pasta?
    I love your posts!

    Reply

    Rachel June 20, 2014 at 8:58 pm

    Hi Alicia,

    I don’t freeze this soup with the cooked tortellini in it. I just make it without, and then add the tortellini when I’m ready to eat it. Thanks for reading!

    Rachel

    Reply

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