Italian Sausage And Tortellini Soup Food

RUSTIC ITALIAN TORTELLINI SOUP

Steps:

• Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil., Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

CREAMY ITALIAN SAUSAGE AND TORTELLINI SOUP

Steps:

• Heat a large soup pot over medium high heat. Remove the Sweet Italian Sausage from its casings and brown it in the soup pot while braking into small bite sized pieces with a spoon. Once cooked, transfer the meat to a bowl and set aside for later.
• Drain any excess grease from the soup pot and the return it to medium heat. Sauté the butter and the sweet onion together for about 3 minutes. Add the minced garlic and the dried basil to the pot and cook 1 more minute.
• Next, add the flour to the pot and 2-3 minutes until thick and well cooked. Add the chopped fire roasted canned tomatoes and the chopped sun dried tomatoes to the pot and stir until a thick paste is created. Finish the base of the soup by very slowly pouring in the chicken stock in while continuously stirring. The is to prevent clumping.
• Bring the soup up to a boil. Add the tortellini to the pot and use the cooking time on the packaging as the guide for your cooking time.
• Once the tortellini is done cooing stir back in the sausage. Also stir in the spinach and cook until wilted.
• Finish the soup by adding the heaving cream. Turn off the heat as son as you start to see the broth bubble. Mix in 1/2 C of grated parmesan cheese. Note that over heating may cause the cream to curdle.
• Serve immediately, garnished with freshly grated parmesan cheese as desired.

ITALIAN SAUSAGE TORTELLINI SOUP

Steps:

• Place the sausage in a large pot over medium high heat and saute for 10 minutes, or until well browned. Drain the fat except for about 1 tablespoon, add the onions and garlic and saute for 5 more minutes.
• Next add the beef stock, water, wine, tomatoes, carrots, basil, oregano and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface.
• Add the zucchini, tortellini, green bell pepper and parsley to taste. Simmer for 10 minutes, or until tortellini is fully cooked. Pour into individual bowls and garnish with the cheese.

ITALIAN SAUSAGE SOUP WITH TORTELLINI

Steps:

• In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
• Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
• Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

ITALIAN SAUSAGE TORTELLINI SOUP

Steps:

• Add the sausage meat to a large soup pot (if using whole sausages, take the sausage meat out of its casings and crumble it into the pot). Sauté over medium-high heat, stirring occasionally, for 7-10 minutes, or until the sausage is browned all over.
• Take the sausage out of the pot and set it aside on a paper towel lined plate. Leave about a tablespoon of the fat in the pot (drain any excess).
• Add the onion and celery to the pot and cook for 4 minutes or so, then add the flour and garlic and cook for a minute, stirring constantly.
• Add the chicken broth slowly and stir until the flour has completely dissolved.
• Add the canned tomatoes and Italian seasoning to the pot. Also add the sausage back in. Increase the heat to high and bring the soup to a gentle boil.
• Once it's boiling, add the tortellini and reduce the heat so it's gently simmering. Cook for 5 minutes.
• Stir in the cream and cook for another 5 minutes.
• Stir in the spinach and season with salt & pepper to taste.

ITALIAN SAUSAGE TORTELLINI

Steps:

• Heat butter in a large, deep skillet over medium heat. Cook and stir mushrooms, 1/2 cup white wine, and 1 clove minced garlic until liquid has reduced and mushrooms have softened, about 5 minutes. Remove from heat and place in a bowl.
• Heat the same skillet over medium-high heat. Cook and stir Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes, dividing it into bite-sized portions while stirring. Remove excess grease by placing paper towels onto a plate and dumping browned sausage onto it to drain. Return sausage to the skillet.
• Return cooked mushrooms back to the skillet with sausage and add tortellini, Alfredo basil sauce, remaining 1/2 cup white wine, and remaining garlic. Reduce heat to medium-low. Cover and cook, stirring occasionally, for about 10 minutes. Add spinach; cover and cook until spinach is wilted, 3 to 4 minutes more. Mix well to combine. Remove from heat and serve.

SAUSAGE, WHITE BEAN AND TORTELLINI SOUP

Steps:

• Heat the oil in a medium pot over medium heat. Add the sausage and cook, breaking the meat up with a wooden spoon, until browned, about 4 minutes. Add the onions and celery and continue to cook, stirring, until the vegetables are softened, about 5 minutes. Add the beans, tomatoes, broth and 4 cups water and increase the heat to medium-high to bring to a simmer. Continue to simmer, adjusting the heat if necessary, until the vegetables are tender, about 10 minutes.
• Add the tortellini and continue to cook until they are tender, about 10 minutes. Season to taste with salt and pepper. Serve in bowls topped with a spoonful of pesto and a sprinkle of grated Parmesan.

ITALIAN SAUSAGE TORTELLINI SOUP

Steps:

• Crumble sausage into a large saucepan; cook over medium heat until no longer pink. Remove with a slotted spoon to paper towels. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer. , Stir in the broth, water, tomatoes, green pepper, carrot, wine, tomato sauce, tomato paste, oregano and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Skim fat. Stir in the sausage, tortellini, zucchini and parsley. Cover and simmer 10-15 minutes longer or until tortellini is tender.

ITALIAN SAUSAGE AND TORTELLINI SOUP

Steps:

• In 5-quart Dutch oven, cook sausage, onion, carrots and garlic over medium heat 8 to 10 minutes, stirring occasionally, until sausage is thoroughly cooked; drain.
• Stir in broth; heat to boiling over medium-high heat. Add tortellini; reduce heat to low and cook 8 to 12 minutes or until tortellini are tender. Stir in spinach and cook 1 to 2 minutes or until spinach is wilted.

SPINACH TORTELLINI SOUP

Steps:

• Bring the stock to a simmer in a large pot over medium heat. Stir in the tortellini and simmer gently for 3 minutes. Stir in the spinach, garlic, tomatoes and dried basil. Season with salt and pepper. Return to a simmer and cook for 2 to 3 more minutes. Serve hot with the grated Parmesan cheese.

ITALIAN SAUSAGE AND TORTELLINI SOUP

Steps:

• Sauté Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from Dutch oven. Add onion and garlic to Dutch oven and sauté until translucent, about 5 minutes. Return sausage to Dutch oven. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before continuing.)
• Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan and serve.

SAUSAGE TORTELLINI SOUP RECIPE

Steps:

• Add sausage crumbles and garlic to a large pot and cook for 1 minute.
• Stir in broth, water and tomatoes and bring to a boil.
• Add tortellini and cook for 6-7 minutes.
• Reduce heat to low and add spinach, basil, salt and pepper. Cook for a few more minutes and serve warm with shredded Parmesan cheese on top.

AUTHENTIC TORTELLINI SOUP

Steps:

• Pour 1 can broth into a small saucepan and add tortellini; bring to a boil. Cook tortellini until tender yet firm to the bite, about 5 minutes.
• Heat oil in a large stockpot over medium heat; cook and stir sausage, onion, garlic, and Italian seasoning until sausage is browned and crumbly, 5 to 10 minutes. Add tortellini-broth mixture, remaining can of broth, tomato puree, and spinach to sausage mixture; cover stockpot and simmer until flavors blend, about 30 minutes.

ITALIAN SAUSAGE AND TORTELLINI SOUP

Steps:

• In a large nonsticke skillet over medium-high heat, cook sausage until browned. With a slotted spoon, transfer to slow cooker.
• Add onion, carrots, broth, Italian seasoning, salt, pepper, tomato sauce, tomatoes and mushrooms to slow cooker.
• Cover and cook on High 3 to 4 hours or on Low 6 to 10 hours, or until vegetables are tender.
• Meanwhile, cook tortellini according to package directions. Drain.
• Add zucchini, parsley and tortellini to slow cooker and cook on High 15 to 20 minutes or until zucchini is tender. Spoon into individual bowls and top with Parmesan.

SPICY SAUSAGE SOUP WITH TORTELLINI

Steps:

• In a 6-qt. stockpot, bring broth to a boil. Carefully drop sausage by heaping teaspoonfuls into boiling broth. Add tortellini, tomatoes and Italian seasoning; return to a boil., Reduce heat; simmer, uncovered, 8-10 minutes or until sausage is cooked through and pasta is tender. Stir in spinach until wilted. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

ITALIAN SAUSAGE AND TORTELLINI SOUP

Steps:

• Remove and discard casings from the sausage.
• In a large Dutch oven, brown sausage over medium-high heat, stirring occasionally. Drain, reserving 1 Tablespoon drippings in the pan. Set sausage aside.
• Add onion and garlic to the drippings in the pan; cook, stirring constantly, until onion is tender.
• Add sausage, beef broth, carrots, tomato, zucchini, bell pepper, tomato sauce, water, basil, oregano, salt, and pepper, stirring well.
• Bring to a boil; reduce heat, and simmer, uncovered for 30 minutes.
• Add tortellini and parsley, stirring well.
• Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until tortellini is tender. Adjust spices to taste.
• Ladle soup into individual soup bowls. Sprinkle each serving with cheese.

ITALIAN SAUSAGE AND TORTELLINI SOUP

Steps:

• In a large saucepan, saute and crumble Italian sausage until no longer pink.
• Drain sausage well on paper towels and pour off all but 1 tablespoon of drippings from saucepan.
• Add onion and garlic to saucepan.
• Saute until translucent.
• Return sausage to pan; add beef broth, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil, and oregano.
• Simmer until vegetables are tender, 40-60 minutes.
• Add tortellini and cook until tender.
• Season to taste with salt and pepper.
• Ladle into individual soup bowls and sprinkle with Parmesan cheese.

ITALIAN TORTELLINI SOUP WITH SAUSAGE

Steps:

• Heat oil in a 5 quart dutch oven or soup pot over medium until shimmering. Add the crumbled sausage and cook until no longer pink. Add the onions and cook until softened (4 to 5 minutes). Add the carrots, peppers, garlic, tomato paste, herbs, and a big pinch of salt, and stir to mix well. Saute for several minutes to let the garlic, tomato paste and herbs become fragrant. Add the wine and continue sautéing until most of its liquid has cooked off.
• Add the tomato sauce, tomato dices, broth, and water and increase heat to bring to a gentle boil. Reduce heat to maintain a simmer, and add the bay leaf and parmesan cheese rind (if using). Simmer for 15 minutes.
• Remove the bay leaf and rind from the soup and discard. Taste, and add salt by the pinch as necessary. Add a few grinds of freshly ground black pepper.
• Add the fresh tortellini to the soup and let cook for the time indicated on the package.
• Stir in the spinach. Ladle into bowls and garnish with parsley.

OUR BEST 30+ CLASSIC ITALIAN SOUP RECIPES (+PASTINA SOUP)

Steps:

• Boil the chicken broth and add the pasta, cooking for 5-8 minutes.
• Pour the soup into a bowl.
• Top with olive oil and cheese.
• Serve with rosemary sprig.

WARMING ITALIAN SAUSAGE AND TORTELLINI SOUP

Steps:

• In a large saucepan, cook the sausage for 5 minutes over a medium heat, mashing it up with a spatula (if using very lean sausage you may need to add a little cooking spray).
• Add the onion and garlic and continue to cook for a further 3 minutes.
• Add the red wine and cook for a further 2 minutes.
• Add the beef stock, carrots, zucchini, basil and chopped tomatoes. Reduce the heat and simmer, loosely covered, for 30 minutes.
• Add the tortellini and cook for a further 2-5 minutes, until the tortellini is cooked but not overdone.
• Remove from the heat and serve, topped with freshly shaved parmesan cheese if desired.

SAUSAGE TORTELLINI SOUP

Steps:

• Heat olive oil over medium-high heat in a large heavy bottomed stock pot.
• Add Italian sausage (remove casings if necessary), onion, and carrots. Cook, breaking up the meat, until sausage is cooked and vegetables have softened.
• Add garlic and cook another 30 seconds, until garlic is fragrant.
• Stir in chicken broth and raise heat to high.
• Add tortellini once boiling. Reduce heat to a simmer and cook according to package instructions. Fresh tortellini will only take 2 - 3 minutes but frozen will take up to 10.
• Once tortellini is cooked, stir in fresh spinach. It will cook almost immediately.
• Season to taste with salt and pepper.
• Serve hot with Parmesan and crushed red pepper flakes on top.