hickA big, steamy bowl of Chicken Sausage Tortellini Soup is total comfort food. Loaded with chunky bites of tortellini, chicken sausage and vegetables, this soup is a favorite you’ll want to make again and again.
Right about now, a big bowl of hot homemade soup would totally hit the spot.
I mean, it’s cold and gloomy!
I’ve been making this soup for years, and it just gets better every time.
Comfort food season is right around the corner, and soup always delivers, especially if its studded with cheese tortellini.
This is also the time of year when black stretch pants are a HUGE part of my wardrobe 🙂
And Chicken Sausage Tortellini Soup feels super indulgent without being too heavy.
There are nagging spring cleaning projects around the corner too.
Like straightening out the kitchen drawer that is currently home to 350 pens and inexplicable little pieces of paper, old receipts and crappy lip balms.
Have you been watching Tidying Up with Marie Kondo?
There are plenty of things I’d rather do, like go to Paris and take pictures of eclairs.
Not even happening, tho, dang it.
This soup is super tasty and satisfying, and I’ve recently updated it a bit.
The original recipe calls for red wine and dark beef broth, both replaced with low sodium vegetable broth instead.
Chicken sausage—the best quality and freshest you can find in the casing, is used instead of pork.
And mellow white miso paste is my favorite secret weapon for a deep, satisfying all-day cooked taste without the all-day part.
The tweaks make for a fresher version overall, which is awesome.
This makes a big pot of soup, so freeze a couple of portions for those early spring days that can still feel like winter 🙂
ANOTHER RECIPE TO TRY: Parmesan Potatoes with Roasted Broccolini
PIN THIS RECIPE!
Chicken Sausage Tortellini Soup
- 2 tablespoons Olive Oil
- 1 rib Celery, finely chopped
- 1 Onion, yellow, finely chopped
- 2 Carrots, peeled, quartered, sliced in 1/4" pieces
- Green Pepper, small, seeded and chopped in 1/2" pieces
- Orange Pepper
- 3 cloves Garlic, smashed and finely chopped
- 1 1/2 pounds Chicken Sausage
- 26 oz Chopped Tomatoes
- 32 oz Vegetable broth, low sodium
- 1/2 teaspoon Red Pepper Flakes
- 1/2 teaspoon Pepper, freshly ground
- 1 Vegetable Bullion Cube, low sodium
- 1/2 cup Water
- 1 Zucchini, quartered, seeded and cut in 1/2" pieces
- 8 oz Cheese Tortellini
- 1/4 cup Italian Parsley, chopped Plus additional for serving
- 2 tablespoons White (mellow) Miso Paste
- 1/2 cup Parmesan Cheese for serving
- 1 tbsp Olive oil for serving
- PREP THE INGREDIENTS
- Add the olive oil and celery, yellow onion and carrot to a large dutch oven or cooking pot. Cook the mixture on medium heat until soft, about 7 minutes. A little browning on the edges is fine and adds flavor, but stir occasionally to make sure it doesn't burn or stick to the bottom of the pot.
- Add the green and orange peppers and a pinch of salt and continue to cook, stirring occasionally, about 3 more minutes.
- Add the garlic and continue to cook for one minute.
- Add the chicken sausage, breaking it down into big chunks with a wooden spoon. Cook for 6-8 more minutes until the sausage is no longer pink.
- Add the chopped tomatoes and vegetable broth.
- Add the red pepper flakes, ground pepper, vegetable bullion cube, and the water. Stir together, increase to medium high heat, simmer for 20 minutes.
- Add the zucchini, tortellini and parsley and continue cooking on medium high heat for 20 more minutes, stirring occasionally.
- Mix the miso paste with a little water and add it to the pot. Stir it into the soup.
- Taste the soup with a clean spoon and check the flavor. Add a bit more miso paste or 1/4 teaspoon of salt and a few grinds of pepper if needed. Let soup simmer for 10-15 minutes.
- Add the fresh parsley, and stir to combine.
- Serve with grated Parmesan cheese, more chopped parsley and a drizzle of olive oil.
- NOTE: This is a thick and chunky soup. You can add a bit more vegetable broth or water to loosen it up, tasting it to adjust the seasonings as needed.
- If I reheat the soup the next day, I add a 1/4 cup of water or vegetable broth and a few turns of lemon pepper before warming it slowly on medium heat before serving.
- This is a chunky soup, and may need a bit more broth or water when re-heating. Be sure to check the seasonings too, and add more salt and pepper if needed.
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
Source: Studio Delicious