Sausage and Tortellini Soup

Sausage and Tortellini Soup
Yields 6
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  1. 2 Tbsp olive oil
  2. 10 oz. mushrooms, sliced
  3. 1 yellow onion, chopped
  4. 4 cloves garlic, minced
  5. 1 yellow bell pepper, diced
  6. small dash of crushed red pepper
  7. 1 {12 oz.} can tomato sauce
  8. 1 {12 oz.} jar of bruschetta {from Trader Joe's}
  9. 32 oz. vegetable broth
  10. 2 oz. white wine or dry sherry
  11. 2 sprigs of fresh basil
  12. 2 ears of fresh corn, kernels removed
  13. 1 (12 oz.) package frozen cheese tortellini
  14. 6 oz. fresh spinach
  15. 4 oz. fresh parmesan cheese
  16. Salt and pepper to taste
  17. *optional 1 can of garbanzo beans
  1. Sauté mushrooms in 1 tablespoon of olive oil. Season with black pepper and cook 2-3 minutes. Sprinkle with salt and transfer to plate.
  2. In large soup pan, heat 1 tablespoon of olive oil over medium-low heat. Add onions, bell pepper and garlic and cook until soft and transparent (about 5 minutes). Season with salt, black and crushed red pepper.
  3. Add the sausage and cook 3-5 minutes {make sure to crumble meat well}. Add tomato and bruschetta sauce, garbanzos {if using}, white wine and basil, simmer approximately 15 minutes or so.
  4. Add the corn, frozen tortellini and spinach and cook on medium-high for approximately 6-7 minutes or until tortellini is tender.
  5. Place mushrooms back in pan. Season soup to taste with salt and pepper . Sprinkle parmesan and enjoy!💟
The Mad Table