Here’s a hearty, sophisticated soup that is quick and easy enough to make on a weeknight. Start to finish, you’ll have this on the table in 30 minutes or less.
For our family of 7, I make a pretty large batch of this Tortellini Soup. The ingredient amounts listed below will make about 12 servings (we like to have left-overs for lunch the next day). If you are serving 4 people or less you can cut it down to half of each ingredient.
Here’s what you need:
- 2 tablespoons Olive Oil
- large container of sliced mushrooms
- 2 medium to large leeks
- 2 packages of Chicken Sausage
- 2 boxes of Chicken Broth (only one is pictured above, but I used 2)
- large package of Three Cheese Tortellini
- small package of Spinach and Cheese Tortellini
Sauté sliced mushrooms and chopped leeks in olive oil for 5 minutes over medium-high heat. Stir every minute or so.
If you’ve never chopped a leek, here’s a great video explaining how to clean and cut a leek. It is very important to clean the leeks well because there is typically a lot of dirt trapped in all the layers of this vegetable.
While your vegetables are sautéing, chop your Chicken Sausage into 1/4 inch rounds. There are many flavors of Chicken Sausage to choose from, and we like to try different varieties. For this recipe we used 2 different flavors: Publix brand Spinach and Feta and Alfresco brand Roasted Pepper and Asiago.
Toss the Chicken Sausage into the pot with your veggies. Give it a stir. Can you see the two different kinds of sausage in there? Yum!
Allow the sausage to cook about 5 minutes, stirring occasionally.
Then add Chicken Broth.
Stir everything together, turn the heat up to high, and let it all heat to a boil.
When it looks like this, it’s time to add the tortellini.
Carefully pour in those wonderful tortellinis…
We like to use both the white ones and some green ones, too.
It makes a really pretty bowl of soup.
Turn the heat down just a bit so your liquid doesn’t boil over. The tortellini will tend to float, so gently push them down into the broth with the back of your spoon.
Be gentle! They can be a little fragile.
Allow the pasta to cook according to package directions, usually 7-9 minutes. Keep gently pressing the pasta down into the water every couple of minutes as they boil.
That’s it! Did you time yourself? I’ll bet you made that in under 30 minutes.
We like to garnish this soup with freshly grated parmesan cheese, but that is totally optional. Try it with different cheeses or with no garnish at all.
- 2 tablespoons Olive Oil
- large container of sliced mushrooms
- 2 medium to large leeks
- 2 packages of Chicken Sausage
- 2 boxes of Chicken Broth
- large package of Three Cheese Tortellini
- small package of Spinach and Cheese Tortellini
- Sauté sliced mushrooms and chopped leeks in olive oil for 5 minutes over medium-high heat. Stir every minute or so.
- Chop your Chicken Sausage into ¼ inch rounds and add to the pot with vegetables. Stir and allow to cook 5 minutes, stirring occasionally.
- Add Chicken Broth to pot, stir and heat to a boil.
- Carefully add tortellini and cook an additional 7-9 minutes. The tortellini will tend to float, so gently push the tortellini down with the back of your spoon every couple of minutes as it cooks.
- Serve immediately. Can be garnished with parmesan cheese.
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