Since it was a cold and rainy day today I decided to make a big pot of soup. The Italian sausage really gave the soup a nice flavor and made the broth extra rich and delicious. I loved the combination of flavors and textures in this soup. I think this may be one of my new favorite soups… it was so good!
Turkey Italian Sausage and Cheese Tortellini Soup:
- 1-2 tsp olive oil
- 5 turkey Italian sausages, removed from casing and formed into small balls
- 1 small onion, diced
- 4 stalks of celery, diced
- 4-5 carrots, peeled and diced
- 4 cloves of garlic, minced
- 1/4 tsp dried oregano
- Sea salt and freshly cracked pepper, to taste
- 9 oz package of cheese tortellini
- 8 cups of chicken broth
- 2 cups baby spinach
- 1 tbsp fresh basil, chopped
How to Make Turkey Italian Sausage and Cheese Tortellini Soup
Heat the olive oil in a large Dutch oven over medium heat. Remove the turkey Italian sausage from casings and pinch off little pieces and roll into small balls. Repeat with the remaining sausage. Place the balls into the Dutch oven and cook, stirring often to prevent sticking, for 1-2 minutes. Remove the balls to a bowl, set them aside.
Add a bit more olive oil to the Dutch oven if needed then add the onion, celery, and carrots. Cook, stirring often, making sure to scrape up the browned bits from the bottom of the pan, for 3-4 minutes. Add the minced garlic and cook for 1 minute, stirring constantly.
Add the chicken broth and simmer for 20 minutes, stirring occasionally. Add the turkey Italian sausage balls and their juices to the soup as well as the cheese tortellini. Cook for 10 minutes then add the spinach and basil. Taste and re-season if needed. Serve immediately. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net
The recipe looks amazing…can’t wait to try it! The giveaway is just as amazing! Absolutely love your blog…it’s my favorite!
Congratulations Michelle! Please e-mail me with your full name and address so Ergo Chef can send your knife to you.