Sausage Tortellini Soup
My hearty sausage tortellini soup has spicy sausage, spinach, carrots, celery, roasted tomatoes, plump tortellini and a pesto infused broth.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 1 lb Hot Italian Sausage
- 1 tbsp olive oil
- 1 yellow onion (chopped)
- 3 clove garlic (minced)
- 1 cup dry white wine ((See Note 1))
- 14.5 oz Fire Roasted Chopped Tomatoes
- 2 cup cauliflower (small florets 1-inch pieces)
- 2 carrots (peeled and sliced 1/2-inch coins)
- 4 pc celery (chopped into 1/2-inch pieces)
- 6 cup chicken stock
- 1 tsp kosher salt
- 2 tsp black pepper
- 2 cup spinach leaves (chopped)
- 2 zucchini (chopped)
- 9 oz fresh tortellini ((See Note 2))
- 1/2 cup pesto
Instructions
- 1
In a large Dutch oven over medium heat add the olive oil and sauté the onions for 3 minutes. Add garlic and continue cooking for 2 minutes.
- 2
Add sausage and break up with spoon into medium size chunks. Brown for 6-8 minutes, stirring often. Deglaze with white wine and stir up browned bits on bottom of pan, cooking for 2 minutes.
- 3
Add tomatoes, cauliflower, carrots, celery and chicken broth. Stir in salt and pepper and bring to a boil, then cover. Turn heat to medium-low and cook for 10 minutes.
- 4
Uncover and stir through the spinach, zucchini and tortellini and cook uncovered for 4 minutes. (See Note 3)
- 5
Just before serving stir in the pesto. Ladle into bowls and top with shredded parmesan cheese.