Sausage And Tortellini Soup

 
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With some cold days ahead, you may find yourself looking for an evening meal that is both warming and quick make. This tortellini soup hits the mark perfectly. The soup combines a flavorful broth with rich tortellini, and comes together quickly. We used ground pork sausage, but it would work just as well with any ground meat you prefer. If you’re looking for a little extra warmth, add the chopped wax pepper.

Preparing The Meal

In a large, dutch oven heat the olive oil over medium heat until shimmering. When the oil is ready, add the sausage and cook stirring occasionally until cooked through, about 5 minutes. When the sausage is almost finished, allow to cook undisturbed for 2 minutes, to crisp the meat. Next, add the onion, carrots, celery, mushrooms, and wax peppers, if using, and cook stirring occasionally until slightly softened, about 5 more minutes. When the vegetables have softened, add the garlic and cook stirring constantly for 1 minute, then season with salt and pepper.

Next, add the fennel seeds, rosemary, and oregano and stir to combine with the meat and vegetables. Cook for 1 minute, stirring constantly. Then, add the chicken broth, making sure to scrape up all of the browned bits from the bottom of the pan. Stir to combine all of the ingredients.

Turn the heat to medium-high, and bring the soup to a simmer. Simmer for 20 to 30 minutes. At this time, add the fresh tortellini and simmer until cooked, about 5 minutes. Season with salt and pepper to taste.

To serve, ladle soup into bowl and grate fresh parm over the top. Serve with a slice of good bread.

The Ingredients

  • 1 Pound Loose Italian Sausage

  • 2 Tablespoons Olive Oil

  • 1 Medium Yellow Onion, Chopped

  • 2 Medium Carrots, Peeled and Finely Chopped

  • 2 Stalks Celery, Finely Chopped

  • 8 Ounces White Button Mushrooms, Chopped

  • 1 Wax Pepper, Chopped (Optional)

  • 3 Cloves Garlic, Minced

  • Kosher Salt and Freshly Ground Black Pepper

  • 8 Ounces Fresh Tortellini

  • 5 Cups Chicken Broth

  • 2 Teaspoons Fennel Seeds

  • 1 Sprig Fresh Rosemary, Minced

  • 1 Sprig Fresh Oregano, Minced

  • Freshly grated Parmesan, for garnish

 
Ty Kepler