Quick Sausage Tortellini Soup Food

SAUSAGE TORTELLINI SOUP

Steps:

• Note: The mustard powder and hot sauce are so subtle in this soup but help enhance the other flavors, so although you may be hesitant to add them, I highly recommend it!
• Remove the casings from the sausage if you purchased links. Cook and crumble the sausage and diced onions over medium-high heat until the onions are softened and the sausage is cooked through, 8-10 minutes. Drain grease. Add the garlic and cook for 1 minute.
• Add the flour and cook for 1-2 minutes to remove the raw flour taste.
• Add 1 tsp dried basil, ½ tsp oregano, 1 pinch of cayenne, 1 tsp hot sauce, ½ tsp mustard powder, ¼ tsp pepper. Stir to combine.
• Add the chicken broth and use a silicone spatula to "clean" the bottom of the pot. Add the cream. Bring to a boil, reduce to a simmer.
• Add the kale and tortellini and simmer for 3-5 minutes. (If your tortellini needs longer cooking time, add the tortellini first, then the kale during the last 5 minutes.)
• Taste the soup and add salt if desired. Start with ¼ tsp and add more after that if needed.
• Transfer to serving bowls and top with a pinch of red pepper flakes. Serve with Garlic Bread with Cheese.

QUICK SAUSAGE TORTELLINI SOUP

Steps:

• In a Dutch oven, cook sausage and onion over medium heat until sausage is no longer pink and onion is tender, 5-7 minutes, breaking up sausage into crumbles; drain. Add the garlic and pepper flakes; cook 1 minute longer. Stir in the broth, pasta sauce, crushed tomatoes, tomato paste, basil, vinegar, parsley flakes, sugar, oregano, salt and pepper; bring to a boil., Add tortellini; cook, uncovered, until tortellini are tender, 3-5 minutes, stirring occasionally. Serve immediately. If desired, top with cheese.

SAUSAGE TORTELLINI SOUP

Steps:

• Heat olive oil over medium-high heat in a large heavy bottomed stock pot.
• Add Italian sausage (remove casings if necessary), onion, and carrots. Cook, breaking up the meat, until sausage is cooked and vegetables have softened.
• Add garlic and cook another 30 seconds, until garlic is fragrant.
• Stir in chicken broth and raise heat to high.
• Add tortellini once boiling. Reduce heat to a simmer and cook according to package instructions. Fresh tortellini will only take 2 - 3 minutes but frozen will take up to 10.
• Once tortellini is cooked, stir in fresh spinach. It will cook almost immediately.
• Season to taste with salt and pepper.
• Serve hot with Parmesan and crushed red pepper flakes on top.

ITALIAN SAUSAGE SOUP WITH TORTELLINI

Steps:

• In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
• Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
• Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

ITALIAN SAUSAGE TORTELLINI SOUP

Steps:

• Crumble sausage into a large saucepan; cook over medium heat until no longer pink. Remove with a slotted spoon to paper towels. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer. , Stir in the broth, water, tomatoes, green pepper, carrot, wine, tomato sauce, tomato paste, oregano and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Skim fat. Stir in the sausage, tortellini, zucchini and parsley. Cover and simmer 10-15 minutes longer or until tortellini is tender.

SAUSAGE AND TORTELLINI SOUP

Steps:

• On a cutting board, cut sausage links lengthwise into fourths, and then dice; set aside.
• In a soup kettle or Dutch oven, sauté onions, carrots and garlic in oil until tender, about 5 minutes.
• Add sausage, cook and stir for 2 minutes.
• Stir in tomatoes, consommé, water, parsley, basil and bay leaf.
• Bring to a boil; reduce heat.
• Cover and simmer for 20 minutes.
• Add zucchini and tortellini; simmer 10 minutes longer or until pasta is tender.
• Discard bay leaf.
• Ladle into serving bowls and sprinkle with Parmesan cheese, if desired.

SMOKED SAUSAGE AND TORTELLINI SOUP

Steps:

• Heat oil in a large pot over medium heat. Saute onion and garlic in oil until soft, about 5 minutes. Stir in the tomato paste and smoked sausage and cook for an additional 3 to 4 minutes.
• Add the diced tomatoes, broth, tortellini, salt and pepper and bring to a boil. Reduce heat and simmer gently for 5 minutes, then stir in spinach and cook for an additional 3 to 4 minutes. Serve with a sprinkle of Parmesan cheese, if desired.

EASY TORTELLINI SOUP

Steps:

• In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally., Add tortellini; cook for 7-9 minutes or until tender. Stir in the spinach, vinegar and pepper. Cook and stir until heated through and spinach is wilted. Sprinkle with cheese.

SAUSAGE & TORTELLINI SOUP

Steps:

• In a large pot, brown the sausage over medium-high heat with minced garlic and minced onion.
• Pour in the chicken broth and use a wooden spoon to get up all the brown bits from the bottom of the pan.
• Add in diced tomatoes, tomato sauce, Italian seasoning, pepper, and mushrooms.
• Reduce heat to low/medium low and let simmer for at least 30 minutes, but the longer you let it cook, the better flavor it will have.
• Add the tortellini and let cook through, about 10 minutes (I use frozen tortellini so it takes longer, but would be shorter if you use fresh or refrigerated).
• Serve and enjoy.