My dear friend Lauren shared her wonderful sausage and tortellini soup on a social post. In November of 2020, it felt like I had made it years ago so I searched my screen shots!! It was February of 2020. That’s the kind of year that was if you’re reading this in the future.
Here is the simple and delicious, soup, with my personal edits added!
1 lb Italian Chicken Sausage*
1 red onion, diced
3 garlic cloves, minced
6-7 cups water
6-7 tsp Beyond Bouillon Chicken
(You can use chicken broth instead)
1 15 oz can diced tomatoes (we like petite)
1 15 oz can tomato sauce
2 med-large zucchini chopped
4-5 med carrots, chopped
2 bell peppers, chopped**
1 TB oregano
1 TB basil
1 (1 lb) package of cheese tortellini
*Our go-to for you DuPage friends, is Caputo’s Chicken Sausage
**We choose to do large portions of 3 different color peppers and then slice the rest to dip in hummus later in the week
1. Remove sausage from casing and saute in crumbles, breaking it into small pieces until cooked through. Using a slotted spoon to leave the grease behind, move sausage to another bowl.
2. Add onion and garlic to the pot and cook until onion is translucent, about 5 min. Make sure not to burn. Using pork sausage leaves more grease than chicken, so when using chicken, you may need to add a little avocado (or olive) oil. ( I chop the carrots while I am doing this).
3. Return sausage to pan and add the water and Beyond Bouillon. Then add all veggies & spices. Cook and simmer till veggies reach desired tenderness – about 30 minutes. (I add carrots first, chop peppers then add those, and then chop zucchini and add those).
4. Add fresh or frozen tortellini until tender (about 3-5 min).