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Chicken Tortellini & Sausage Soup

Chicken Tortellini & Sausage Soup

Servings 8
Author Cori

Ingredients

  • 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

Directions

  1. Measure out ingredients, prepare veggies, remove casings from sausage links, drain and rinse beans.  Set aside. 

  2. 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.

  3. Add diced tomatoes, salt, pepper, tomato paste, bouillon cubes, bay leaf and 6 cups of water.  Simmer over medium heat for approximately 20 minutes.

  4. 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!