Can you believe another year has come and gone?! For most of us, the hardest part of starting a new year is changing that #7 to an 8 in 2018! Now I don’t know about you, but personally it’ll be more like Feb/March before I get that straight! One thing that never changes though, is that the first few days of January are actually cold here. To keep warm, a hearty soup like this Chicken Tortellini & Sausage Soup hits the spot. It’s easy, delicious and loaded with good stuff that’ll keep your belly nice and satisfied on a cold night.
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Chicken Tortellini is something that my family loves to eat as a pasta dish. This time, I thought I’d change things up a bit for dinner. I had an extra package of the tortellini in the freezer and decided to put it to good use, only in a different way. Canned beans and tomatoes were already in my pantry along with most of the other ingredients. So this dish basically pulled itself together for me. Don’t you just love when that happens?!
Making the Soup
The soup makes a fairly large amount and that’s perfect because in this house, we LOVE leftovers. Hello…lunch! But, if you do not need as big a batch, adjust ingredient quantities to make a smaller amount. Some grocery stores sell smaller packages of tortellini but if you can’t find them, no worry. You can always wrap the remaining unused portions of tortellini/sausage and freeze for later use.
What makes a soup a “soup”? Simply put, LIQUID. In this Chicken Tortellini & Sausage Soup, I used a sizable amount of liquid…enough to allow the ingredients to “swim” around comfortably. I can almost say with certainty, it’s what pulls everything together because it’s full of flavor and slurp-able if I dare say that out loud!
The Chicken Herb Tortellini has a creamy, garlic flavor and I love the brand. It can be found in the refrigerated section of most grocery stores. For the meat, I prefer to use this Mild Italian Sausage which can be found in the meat section of your local store.
Want to go meatless? Go right ahead! Omit the sausage, add an extra can of beans and use an all cheese tortellini…ta-da! But, might I suggest that you do not forego the tortellini as it makes for such a tasty addition to this soup!
Chicken Tortellini & Sausage Soup
- 3 tbsp Olive Oil
- 1/2 White Onion, chopped
- 1 cup Matchstick Carrots, chopped
- 2 tsp Minced Garlic
- 1/2 tsp Sage
- 1/2 tsp Basil
- 1/2 tsp Oregano
- 1 Bay Leaf
- 19 oz Italian Sausage, casing removed (I used Mild)
- 2 cans Fire Roasted Diced Tomatoes (14.5 oz each)
- 1 tsp Salt
- 1/2 tsp Black Ground Pepper
- 3 cubes Chicken Bouillon
- 1 tbsp Tomato Paste
- 6-7 cups Water
- 2 cans Great Northern Beans (15.8 oz each), drained and rinsed
- 2 cups Fresh Spinach
- 20 oz Chicken Tortellini
- Parmesan or Mozzarella Cheese for topping, if desired
Measure out ingredients, prepare veggies, remove casings from sausage links, drain and rinse beans. Set aside.
Add olive oil to heated stockpot then add onions and carrots. Saute for 5 minutes. Add garlic and continue cooking another 3 minutes. Add sage, basil, oregano and sausage. Crumble sausage as it cooks, approximately 7-10 minutes.
Add diced tomatoes, salt, pepper, tomato paste, bouillon cubes, bay leaf and 6 cups of water. Simmer over medium heat for approximately 20 minutes.
Add beans and tortellini (carefully) along with last cup of water if needed/desired. When it begins to simmer again, remove bay leaf, add spinach and cook 10 minutes more or until tortellini is done and spinach wilted. Serve and top with Parmesan or mozzarella cheese...or both!
Now that 2018 is underway, it’s time to get organized. Emily Ley has a GORGEOUS selection of planners, accessories, notebooks and decor to get us started on the right foot this year! Take a look: