I’m back to posting recipes on occasion. Why not? I love to eat and it makes for a nice bit of filler when I’m too tired to write or edit. Here’s the other thing: I will never post a recipe that I have not personally tried. So if I’m posting it you know it must be good.
We’re into April already. I don’t know about most of you but we’ve had a fairly mild winter. It’s probably incorrect to say here’s a great soup recipe to try before the weather warms up too much because it hasn’t really been soup weather this entire time! Regardless, here is a wonderful soup recipe. I found it on Pinterest and the original website is called Miss Information.
I went in to work one day and told people I had made soup. Naturally, the next question was, “What kind did you make?” I told them it was Italian Tortellini. I was shocked to find out that this is a very popular soup! I don’t know why I was surprised, though, because it’s also a very delicious soup. Try it! You’ll like it.
- 1 lb Italian sausage (if it is in casing take it out)
- 1 medium sweet onion
- 1 tsp. minced garlic
- 3/4 cup diced carrots
- 1 32oz box low sodium chicken broth
- 4 cups water
- 1 can original Rotel tomatoes
- 2 tbs. Italian seasoning
- 1 tsp. each salt and pepper
- 1 tsp. garlic powder
- 2 tbs. tomato paste
- 19 oz package frozen cheese tortellini (you can also use the refrigerated kind as well, you just won’t have to cook it as long)
- shaved or shredded Parmesan cheese
- In a Dutch oven or soup pot, over med heat, start browning you Italian sausage chopping it up as you go like you would ground beef.
- Once it starts browning throw in your onion and garlic and let it start to sweat for about 2 minutes you don’t want to let it brown.
- Next add the carrots. Keep tossing it around until the onions are opaque and the sausage is cooked through.
- Pour in the chicken broth, water, Rotel tomatoes, Italian seasoning, salt, pepper, garlic powder and tomato paste.
- Let it simmer together for 30 minutes.
- Taste and add more salt if you wish, but keep in mind you are going to add Parmesan cheese which is salty as well.
- After simmering for 30 minutes add the frozen tortellini and simmer for another 10 minutes or until the tortellini is cooked through.
- Serve this Italian Tortellini Soup hot and top with Parmesan cheese. You can try it without but I promise you the Parmesan makes this dish.
Chef’s Notes: You can freeze this recipe but it’s best to omit the tortellini because it will get soggy after being frozen and then thawed.
You can use any kind of sausage you want- hot, spicy, mild, sweet. It’s completely up to you. I generally use regular ol’ Italian sausage.
I usually make this recipe as outlined, i.e. cooking it on the stovetop, but you can also throw it into a crockpot after browning and sautéing the necessary ingredients. Cook on low about 6 hours and save the tortellini for the last bit of cooking time.
I also usually use regular chicken broth instead of trying to buy the lower sodium version. Again, your choice.
She’s not lying about the parmesan cheese. Last time I made it I didn’t have parmesan so I used mozzarella. It was tasty but I definitely like the parmesan better.