Sausage And Tortellini Soup Food

CREAMY ITALIAN SAUSAGE AND TORTELLINI SOUP

Steps:

• Heat a large soup pot over medium high heat. Remove the Sweet Italian Sausage from its casings and brown it in the soup pot while braking into small bite sized pieces with a spoon. Once cooked, transfer the meat to a bowl and set aside for later.
• Drain any excess grease from the soup pot and the return it to medium heat. Sauté the butter and the sweet onion together for about 3 minutes. Add the minced garlic and the dried basil to the pot and cook 1 more minute.
• Next, add the flour to the pot and 2-3 minutes until thick and well cooked. Add the chopped fire roasted canned tomatoes and the chopped sun dried tomatoes to the pot and stir until a thick paste is created. Finish the base of the soup by very slowly pouring in the chicken stock in while continuously stirring. The is to prevent clumping.
• Bring the soup up to a boil. Add the tortellini to the pot and use the cooking time on the packaging as the guide for your cooking time.
• Once the tortellini is done cooing stir back in the sausage. Also stir in the spinach and cook until wilted.
• Finish the soup by adding the heaving cream. Turn off the heat as son as you start to see the broth bubble. Mix in 1/2 C of grated parmesan cheese. Note that over heating may cause the cream to curdle.
• Serve immediately, garnished with freshly grated parmesan cheese as desired.

SAUSAGE AND TORTELLINI SOUP

Steps:

• Crumble sausage into large saucepan sprayed with cooking spray. Add onions; cook on medium heat 8 to 10 min. or until sausage is done, stirring frequently.
• Drain sausage mixture; return to pan. Stir in chicken broth, water and pasta sauce. Add beans; stir. Bring to boil.
• Add tortellini and spinach; stir. Cook 5 to 7 min. or until heated through, stirring frequently.
• Serve topped with cheese.

SAUSAGE, WHITE BEAN AND TORTELLINI SOUP

Steps:

• Heat the oil in a medium pot over medium heat. Add the sausage and cook, breaking the meat up with a wooden spoon, until browned, about 4 minutes. Add the onions and celery and continue to cook, stirring, until the vegetables are softened, about 5 minutes. Add the beans, tomatoes, broth and 4 cups water and increase the heat to medium-high to bring to a simmer. Continue to simmer, adjusting the heat if necessary, until the vegetables are tender, about 10 minutes.
• Add the tortellini and continue to cook until they are tender, about 10 minutes. Season to taste with salt and pepper. Serve in bowls topped with a spoonful of pesto and a sprinkle of grated Parmesan.

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 AND TORTELLINI SOUP

Steps:

• Sauté Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from Dutch oven. Add onion and garlic to Dutch oven and sauté until translucent, about 5 minutes. Return sausage to Dutch oven. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before continuing.)
• Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan and serve.

SPINACH TORTELLINI SOUP

Steps:

• Bring the stock to a simmer in a large pot over medium heat. Stir in the tortellini and simmer gently for 3 minutes. Stir in the spinach, garlic, tomatoes and dried basil. Season with salt and pepper. Return to a simmer and cook for 2 to 3 more minutes. Serve hot with the grated Parmesan cheese.

SPICY SAUSAGE SOUP WITH TORTELLINI

Steps:

• In a 6-qt. stockpot, bring broth to a boil. Carefully drop sausage by heaping teaspoonfuls into boiling broth. Add tortellini, tomatoes and Italian seasoning; return to a boil., Reduce heat; simmer, uncovered, 8-10 minutes or until sausage is cooked through and pasta is tender. Stir in spinach until wilted. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

ITALIAN SAUSAGE AND TORTELLINI SOUP

Steps:

• Remove and discard casings from the sausage.
• In a large Dutch oven, brown sausage over medium-high heat, stirring occasionally. Drain, reserving 1 Tablespoon drippings in the pan. Set sausage aside.
• Add onion and garlic to the drippings in the pan; cook, stirring constantly, until onion is tender.
• Add sausage, beef broth, carrots, tomato, zucchini, bell pepper, tomato sauce, water, basil, oregano, salt, and pepper, stirring well.
• Bring to a boil; reduce heat, and simmer, uncovered for 30 minutes.
• Add tortellini and parsley, stirring well.
• Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until tortellini is tender. Adjust spices to taste.
• Ladle soup into individual soup bowls. Sprinkle each serving with cheese.

ITALIAN SAUSAGE AND TORTELLINI SOUP

Steps:

• In a large saucepan, saute and crumble Italian sausage until no longer pink.
• Drain sausage well on paper towels and pour off all but 1 tablespoon of drippings from saucepan.
• Add onion and garlic to saucepan.
• Saute until translucent.
• Return sausage to pan; add beef broth, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil, and oregano.
• Simmer until vegetables are tender, 40-60 minutes.
• Add tortellini and cook until tender.
• Season to taste with salt and pepper.
• Ladle into individual soup bowls and sprinkle with Parmesan cheese.

SAUSAGE TORTELLINI SOUP

Steps:

• Cook sausage and onion until no pink remains. Drain fat.
• Combine water and cornstarch and add to the pot along with broth, diced tomatoes, and seasonings. Cook for 5 minutes.
• Bring to a boil. Add tortellini and zucchini and reduce heat to a simmer. Cook 6-7 minutes or until tortellini is tender. Season with salt & pepper to taste.
• Top with fresh parsley and parmesan cheese for serving.

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.