Chicken Sausage Tortellini Soup
A big, steamy bowl of Chicken Sausage Tortellini Soup is total comfort food.
- 2 tablespoons Olive Oil
- 1 rib Celery, finely chopped
- 1 Onion, yellow, finely chopped
- 2 Carrots, peeled, quartered, sliced in 1/4" pieces
- 1 small Green Pepper, small, seeded and chopped in 1/2" pieces
- small Orange Pepper, small, seeded and chopped into 1/2" pieces
- 3 cloves Garlic, smashed and finely chopped
- 1 1/2 pounds Chicken Sausage, casing removed
- 26 oz Chopped Tomatoes, canned
- 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 medium 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, plus more for serving
- 1 tbsp Olive oil, plus more for serving
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. Then 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, and 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.
- This is a really chunky soup, so it may need a bit more broth or water if you're re-heating it the next day.
- Be sure to taste for seasoning when you reheat this (or any)soup, it almost always will benefit with a little more salt and a few turns of freshly ground pepper.
- If your chicken sausage comes with casings, remove them before cooking by cutting the side with a knife and then rolling the skin off to discard. Then just crumble the sausage in the pan to cook it.
- Try chicken broth instead of vegetable broth if you'd like.
- If you plan to freeze some of this soup, cook the tortellini separately and add it in when you plan to serve it. Freezing the tortellini and the soup together will make for a mushy overall texture, not what we want.
Calories: 507kcal | Carbohydrates: 36g | Protein: 29g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 100mg | Sodium: 2591mg | Potassium: 465mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4683IU | Vitamin C: 25mg | Calcium: 218mg | Iron: 4mg