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Sausage and Tortellini Soup

Italian sausage, vegetables, and mushroom filled pasta in a rich broth topped with Parmesan cheese.
Sausage and Tortellini Soup

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Servings: 8
Total Time: 30 minutes
Recipe by: Rae


2 TBSP oil
1 lb mild Italian sausage, links
2 cup yellow onion, diced
1 cup celery, diced
1 1/2 cup carrots, peeled and diced
4 cloves garlic, peeled and chopped
2 cup yellow pepper, seeded and chopped
4 cup water
4 cup chicken broth
1/2 tsp oregano
1/2 tsp basil
1 bay leaf
dash black pepper
1/4 tsp red pepper flakes
1 1/2 cup chopped spinach
7 oz dried porcini mushroom tortellini
Parmesan cheese, freshly grated


1. In a Dutch oven over medium heat brown the sausages in the oil.

2. Remove sausages and allow to cool.

3. In the meantime add the onion, celery, carrots, garlic, and yellow pepper to the pot, stir to coat with the oil in the pot. Cover and reduce heat to medium low, cook 5 minutes.

4. Cut the sausage into 1/4 inch slices.

5. Add the sausage, water, chicken broth, oregano, basil, bay leaf, pepper, and red pepper flakes. Bring to a boil.

6. Add the tortellini and spinach and stir together.

7. Cook for 20 minutes over medium high heat stirring often.

8. Serve garnished with the Parmesan cheese.


If you can not find porcini mushroom tortellini a cheese filled tortellini will work just as well.

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