Winter is getting old. I know, I know. So too is weather commentary.
Sometimes, however, a daytime snowstorm extends your commute to beyond expectations. And sometimes, you’d like to come home to a dinner that can be prepared easily, quickly, and leave you feeling cozy.
This soup is amazingly adaptable and extremely delicious. We have made it several times and a little bit different each time. Play with the vegetables, meat quantities, and seasonings until it becomes your perfect meal. The recipe below is how we prepared it as pictured – don’t feel obliged to include all the vegetables we did…it was fridge clear out night!
Did I mention it’s one pot and comes together in less than a half hour?
2-4 sausage links (have made this with both turkey and pork sausage)
2 tablespoons olive oil, divided
½ onion, finely diced
1 carrot, diced
2-3 celery stalk, diced
1 large red pepper, diced
4 baby bok choys, stalks finely sliced; greens roughly torn and set aside
5 cloves garlic, finely minced
1 teaspoon dried thyme
1 teaspoon dried oregano
4 bay leaves
1 28 oz can diced tomatoes
6 cups chicken broth, no salt added
10-12 ounces fresh or frozen cheese tortellini
2-3 loosely packed cups baby spinach (or any green)
Salt and pepper to taste
- Get all ingredients ready – this moves quick
- Add 1 tablespoon olive oil to a large pot over medium heat. Remove sausage from casing and add to pan, breaking up with a spoon. Cook for about 5 minutes, or until no longer pink. Remove from pot and set aside.
- Add remaining tablespoon of oil to pot. Add all vegetables, except for spinach and bok choy greens, and garlic to pot. Cook until softened, about 10 minutes.
- Add thyme, oregano, bay leaves, chili flakes, broth, and tomatoes to pot and bring to a simmer.
- Add tortellini and sausage and simmer until noodles are cooked (7-8 minutes, at the most). Stir in greens until wilted. Remove bay leaves, and serve.