Sausage Tortellini Soup

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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.

Hello, soup.

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!

This is how my husband cuts vegetables.

This is how my husband cuts vegetables.

Did I mention it’s one pot and comes together in less than a half hour?

Ingredients
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
chili flakes
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

Instructions

  1. Get all ingredients ready – this moves quick
  2. 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.
  3. 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.
  4. Add thyme, oregano, bay leaves, chili flakes, broth, and tomatoes to pot and bring to a simmer.
  5. 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.

Sometimes the pasta can absorb extra liquid. You could always add some extra broth when reheating!
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Source(s): Adapted from Two Peas and Their Pod and Tracey’s Culinary Adventures

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