Pasta is a rarity in our household so this recipe is perfect because I can have a little pasta, along with nutrient-packed veggies and protein, and still feel like I’ve indulged a bit. I like this version of tortellini soup because I typically have all of the ingredients in my fridge or pantry—I’ll buy the pasta when I see it on sale and stow it away in the freezer. This soup is hearty with sausage, veggies and warm broth—perfect for a cold day. The tomatoes, chicken stock, herbs, onion, garlic and balsamic vinegar are what bring the flavor so feel free to customize with different veggies and proteins (based on what’s in YOUR fridge). Try adding spinach or kale in the last few minutes of cooking.
TIP: Cook your pasta separately and add a bit to each bowl before filling it up with the soup. This will keep the pasta from overcooking in the hot broth (this works great for rice soups too).
- 1, 5-6 oz. package chicken sausage links cut into bite-sized pieces
- 1 small onion finely diced
- 2 garlic cloves minced
- 3 carrots diced
- 1, 10-oz package tortellini any flavor
- 1 tsp dried oregano
- 1, 14-oz can chopped or diced tomatoes
- 2 Tbl. Balsamic vinegar
- 6 cups chicken stock
- salt and pepper to taste
- shredded parmesan cheese (optional)
- Dice onions, carrots and mince garlic
- Slice sausage
- Start heating water for pasta (in a separate medium-sized saucepan)
- Heat soup pot over medium heat
- Add 1 tbl oil, diced onion, carrots and sausage
- Brown for 5-10 minutes until sausage is browned and onions are starting to look translucent
- While sausage and veggies are browning, cook tortellini according to package directions (in separate saucepan)
- Add garlic and oregano to soup pot and cook for 1-2 minutes to bring out the flavors.
- Add tomatoes, balsamic vinegar and chicken stock (or water with bouillon)
- Bring to a boil, reduce heat and simmer 15-20 minutes until vegetables are tender.
- To serve: Place a serving of tortellini in a bowl and add soup over top. Sprinkle with parmesan cheese if desired.