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Creamy Tortellini and Sausage Soup

Creamy Tortellini and Sausage Soup

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A creamy tomato, tortellini, and chicken sausage soup perfect for cool days and it makes enough to feed a hungry crowd.

Creamy Tortellini and Sausage Soup

For this soup, I dragged out my giant dutch oven and set about making this Chicken Sausage, Tomato, and Tortellini Soup. Every time I use my dutch oven I feel like a true medieval woman, throwing odds and ends in a giant cauldron, and boiling them together in the back of some filthy old tavern in Europe.

Creamy Tortellini and Sausage Soup

Okay, maybe my imagination gets the best of me sometimes, but there is something incredibly satisfying about making a big ol’ pot of soup. This one is filled with chicken sausage, tomatoes, onion, garlic, zucchini, and baby spinach. It tastes fresh and bright, but a touch of cream, Parmesan, and cheesy tortellini makes this hearty and filling enough to serve year round. If you’re making this long after the basil plants have surrendered, feel free to sub dried herbs and/or replace the fresh spinach with a bag of frozen spinach.

It could easily serve a crowd, but it’s also great for freezing.The key to freezing this soup is to omit the tortellini. On the first night we made this, I only added enough tortellini for our two bowls. When I reheat it, I just dump it back in my cauldron, bring the mixture to a boil, and add the remaining tortellini. This keeps the pasta from getting super soggy, and, let’s be real, nobody likes soggy pasta.

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I hope you enjoy this cauldron of goodness as much as our family does!

Creamy Tortellini and Sausage Soup

Courtney Rowland
A creamy tomato, tortellini, and chicken sausage soup perfect for the cool days of fall and it makes enough to feed a hungry crowd.
Course Main
Servings 8 servings

Ingredients
  

  • Olive oil
  • 1 small yellow onion chopped
  • 3 cloves garlic minced
  • 6 chicken sausage links I used a garlic and mozzarella variety, sliced
  • 4 cups chicken broth
  • 1 28 ounce can diced tomatoes undrained
  • 1 14 ounce can tomato sauce
  • 1 large zucchini sliced
  • 19 ounces frozen tortellini
  • 4 cups baby spinach
  • ½ cup heavy cream
  • ½ cup Parmesan cheese
  • ¼ cup fresh basil roughly chopped
  • 2 Tablespoons fresh parsley roughly chopped
  • Salt and Pepper to taste
  • Additional basil and Parmesan cheese for topping

Instructions
 

  • Coat the bottom of a large dutch oven with olive oil and heat over medium heat. Add the onion and saute until softened, about 4 minutes. Add the garlic and saute until fragrant. Add the sliced chicken sausage and cook , stirring occasionally until heated through.
  • Stir in the chicken broth, diced tomatoes, and tomato sauce and bring the mixture to a boil. Add the zucchini and cook for 2 minutes, then add the frozen tortellini and cook for another 5 minutes, or until tortellini is tender and hot clear through.
  • Remove the mixture from heat, and stir in the spinach until wilted. Stir in the cream, Parmesan cheese, basil, and parsley. Season to taste with salt and pepper if needed. Serve warm with additional fresh basil and Parmesan cheese for topping, if desired.

 

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