Sausage & Tortellini Soup - National Soup Month Recipe

National Soup Month is halfway over (I cannot believe it) but it’s always a good time for a hearty bowl of hot soup, especially in the winter. Chicago has seen a pretty mild winter so far. We still have two months to go but it feels like the worst is over sadly. The dampness, however, is a killer. It creates the kind of cold that seeps into your bones and gives you a chill that can only be shaken with a hot shower. Luckily, until it’s time for that hot shower our recipe for Tortellini & Sausage Soup will give you a warm up.

This soup would be just as delicious with ditalini or penne but adding tortellini give it a little extra heartiness. The cheese stuffed noodles have a richness to them that seeps into the rest of the soup when you cut into them with your spoon. They’re creamy and smooth for the ultimate comfort meal. If cheese tortellini aren’t your cup of tea, grab whichever one floats your boat. Meat would additionally be fantastic since it’s an already meaty soup or even a spinach and cheese mix.

TORTELLINI & SAUSAGE SOUP
Ingredients:
1 tbsp. Olive Oil
1lb. Bulk Italian Sausage
2-3 large Carrots, sliced
2 Celery Stalks, sliced
1 medium Onion, diced
3 Garlic Cloves, minced
14 ounces Italian Diced Tomatoes
4 cups Chicken or Beef Stock
2 cups Water
1 Bunch Kale
10 ounce package of Cheese Tortellini
Salt and pepper

Directions:
1. Heat oil in a large pot. Add sausage, carrots, celery and onion. Cook, breaking up the sausage as you go. Add the minced garlic and cook 1-2 minutes until fragrant. Add the tomatoes and stock, mix together. Bring to a boil, lower heat and let simmer 25-30 minutes until vegetables are tender.