Budget Chicken Sausage Tortellini Pasta Soup Recipe Is High-Protein Deliciousness (7 Ingredients, 35 Minutes) by Jan Mostrom
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I've made this tortellini sausage soup recipe twice this week. Everyone loved this quick and easy pasta soup recipe. This savory high-protein pasta and chicken sausage soup recipe is wonderful because you can change the type of the sausage, tortellini and vegetables to make the soup different every time you cook it. Plus you get the health benefits of protein in every savory bite.
You don't need too many ingredients to make this hearty tortellini soup recipe. Here is your shopping list for this budget recipe: olive oil, chicken sausage, a fennel bulb (read about the health benefits of fennel, which is a Blue Zone ingredient), garlic, chicken broth, fresh or frozen tortellini, chopped vegetables and grated Parmesan cheese for serving.
Cooking Tip: You can use precooked sausage, but if using raw sausage, make sure to cook it through in the first step.
Serve this warming, comforting chicken and pasta soup for dinner or for lunch. Add some warm bread and a salad on the side and you are in business.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Ingredients
- 3 tablespoons extra-virgin olive oil
- 12 - 16 ounces chicken sausage, any flavor, cut into 1/2-inch pieces
- 1 large fennel bulb, coarsely chopped, fronds finely chopped
- 4 garlic cloves, chopped
- 2 quarts (8 cups) chicken broth
- 10 ounces fresh or frozen cheese, spinach or mushroom tortellini
- 2 cups chopped vegetables (snap peas or snow peas, green beans, asparagus, kale, spinach or frozen peas, etc.)
- grated Parmesan cheese, for serving (optional)
Here's how to make it:
- Add sausage to a large soup pot or dutch oven on medium-high. Cook for about 7 to 9 minutes, or until sausage is cooked through and brown.
- Add chopped fennel bulb (not fronds), garlic and a good pinch of salt and pepper. Sauté for another 6 to 7 minutes, or until the fennel is soft, scraping the bottom of the pan a few times along the way. (The fennel fronds are the leafy tops of fennel.)
- Add the chicken broth and bring to a rolling boil. Reduce the heat and simmer for about 5 minutes. Taste the broth and add more salt and pepper if needed.
- Add the tortellini and vegetables and cook for 3 to 5 minutes or until tortellini is cooked. If using frozen tortellini add that first and then add the vegetables when there are 3 minutes remaining of the cook time.
- Serve with a sprinkle of the fennel fronds and a touch of Parmesan. Store the soup in the fridge in an airtight container and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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