Tortellini Soup with Sausage Recipe

Tortellini Soup with Sausage Recipe

Prep Time: 
Cook time: 
Olive Oil
2 (14.5oz)
Cans fire roasted diced tomatoes
1 Pkg
Aneto chicken broth
1 Tbsp
Tomato paste
½ Tsp
Chili powder
½ Tsp
Onion powder
1 Tsp
15.5 Oz
Canned black beans, drained and rinsed
1 ½ Cups corn kernels
3 Cups
Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups
Cooked Matiz paella rice

2 tbsp olive oil

8 ounces ground spicy Italian sausage  

½ cup yellow onion, peeled and diced

½ cup celery, diced

½ cup carrots, peeled and diced

3 garlic cloves, peeled and minced

1 tsp dried Italian seasoning

¼ cup white wine

1 can (14.5oz.) diced tomatoes

4 cups Aneto Chicken Broth

¼ cup heavy cream

3 tbsp tomato paste

9 oz cheese tortellini

3 cups baby spinach

Salt and pepper

¼ cup grated parmesan

2 tablespoons fresh basil, chopped

  1. Heat oil in a large pot over medium-high heat. Once hot, add the sausage, and cook for 5 minutes or until browned. Using a slotted spoon, remove the cooked sausage, and set aside to drain on a paper towel.
  2. Add onion, celery, carrots, and garlic to the pot, stir to combine, and sauté for 5 minutes or until the veggies are tender-crisp.
  3. Add the Italian seasoning and wine to the pot and bring to a simmer. Simmer for 5 minutes, stirring frequently. Reduce the heat to medium.
  4. Add the tomatoes, broth, cream, and tomato paste to the pot, stir to combine, and bring to a simmer. Simmer for 10 minutes or until the vegetables are tender.
  5. Add the tortellini to the pot and cook until al dente (about 5 minutes for fresh tortellini). Add the spinach, stir to combine, and cook until wilted, about 1-2 minutes more. Season the soup to taste with salt and pepper.
  6. Divide soup between bowls and sprinkle with parmesan and basil before serving.
sliced carrots

About this recipe

This hale and hearty Tortellini Soup is chock full of fresh vegetables, zesty Italian sausage, cheesy-stuffed pasta, and oodles of flavor. Much of that flavor comes from the rich, unctuous, and well-seasoned Aneto Chicken Broth–our go-to soup making ingredient!

Chiveschopped celery