Tortellini Soup

Adapted from Ximena LaRocco. My favorite “X” shares this recipe–it is always a hit!

QUICK LOOK
Prep: 10 minutes
Method: Stove top, 15 minutes
  • 12 oz. sausage (pork or turkey, use low-fat if desired)
  • 2 medium zucchini or yellow squash, chopped*
  • 1 red pepper, chopped*
  • 1 medium onion, diced*
  • 6 to 8 cloves garlic, chopped
  • 4 cups chicken broth 
  • 1 large package three cheese tortellini 
  • 1-14.5 ounce can petite diced tomatoes with their liquid
  • 1 can cannellini beans, rinsed and drained
  • 10 oz. spinach, washed, stemmed and coarsely chopped (or use a 1 cup of frozen) OR 1 bunch of kale (finely chop kale then knead the kale bits on a cutting board for 4 or 5 minutes to tenderize it)
  • 1/4 teaspoon dried basil or 1/2 teaspoon diced fresh basil (not very much, it can be strong)

*Optional, see note below about roasting the vegetables

Topping Ideas

  • Grated parmesan cheese
  • Crispy fried onions
  • Spinach (see Recipe Note)
  • Sausage (see Recipe Note)

Instructions

  • CRUMBLE sausage into a Dutch oven; add squash, red pepper and onion. Cook and stir over medium heat until meat is no longer pink. Drain or spoon out excess oil or pat sausage and vegetables with a paper towel.
  • ADD the garlic, cook and stir 1-2 minutes longer. Be careful garlic burns easily.
  • POUR in the broth, tomatoes and beans. Bring to a boil. 
  • STIR in tortellini; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until pasta is tender, stirring occasionally. 
  • SPRINKLE in the spinach, basil and pepper; cook 2-3 minutes longer or until spinach is wilted. 
  • CONFIDENCE GAINED!

Recipe Notes

  • Serve the spinach or kale as a topping rather than add it to the soup.
  • The more tortellini, the better. Costco or Sam’s Club sells fresh tortellini in twin packs. One package is just right for a pot of soup.
  • Shortcut! Winco packages and sells cooked spicy Italian sausage nuggets near the pizza toppings in their deli aisle. Brown the sausage for added color and taste by frying the desired amount of sausage in a non-stick pan until hot and brown. Stir the sausage into the soup just before serving or used the sausage as a topping.
  • This is a good soup to make if you have squash, peppers and onions that need to be used. It’s easy to make a bunch of roasted and seasoned squash, peppers and onions. Add some salt and pepper and vegetables to an uncovered 9×13 inch glass baking dish or 12×18 baking sheet coated with non-stick cooking spray. Roast at 375° until fragrant, tender and spotted with brown color from the oven. Use some of the vegetables in the soup. Refrigerate the remainder. Try adding the mixture to an omelet or prepared pasta sauce.