Years ago, I was faced with the challenge of what to make when my boyfriend met my parents and tried my cooking for the first time. It was a no brainer: Italian sausage and tortellini soup, focaccia, and tiramisu. Long story short, we got married four months later. Every time I make this soup, I nostalgically sigh and remind my husband that this was the soup that made him fall in love with me, he says the soup had nothing to do with it. But I don’t know…it is the best soup, and it just might get you a proposal.
Ingredients:
- 2 Tbsp. Olive Oil
- 3 Italian Sausages; I prefer mild, but spicy will work, as will chorizo
- 1 Yellow Onion
- 4 Cloves of Garlic
- 1 Can Diced Tomatoes
- 1 Can Tomato Paste
- 8 Cups Chicken Stock
- 3 Carrots
- 2 Tbsp. Italian Seasoning
- 1 Tbsp. Balsamic Vinegar
- 1 350g package of Cheese Tortellini
- Salt and Pepper to taste
Method:
Dice the yellow onion, and mince the cloves of garlic. Place a large pot or dutch oven on medium heat. Add the olive oil and the diced onion to the pot, cook until the onion begins to soften. Directly into the pot, squeeze the sausage meat from the casings. Break up the meat using a wooden spoon. Cook until the meat is no longer pink, continuing to break up any large pieces of meat. Lastly, add the minced garlic and cook until fragrant.
Add the can of diced tomatoes. Continue to cook on medium, scraping the bottom of the pan to remove any browned bits of onion and garlic. While that is simmering, peel and dice your carrots.
Add all the remaining ingredients except the tortellini. The chicken stock, can of tomato paste, carrots, balsamic vinegar and Italian seasoning. Bring the soup to a boil, then reduce the heat to low. Cover and simmer on low until the carrots are soft, about thirty minutes.
When the carrots are soft, taste the soup. Add salt and pepper to taste.
Bring the soup to a rapid boil and add the tortellini. Cover and simmer (on medium) until the tortellini is cooked, about fifteen minutes. Taste again and add more salt and pepper if desired.
Best served with focaccia.
Italian Sausage and Tortellini Soup
Ingredients
- 2 Tbsp Olive Oil
- 3 Italian Sausages I prefer mild, spicy or chorizo work as well
- 1 Yellow Onion large
- 4 Cloves of Garlic
- 1 Can Diced Tomatoes
- 8 Cups Chicken Stock or veggie stock
- 3 Carrots
- 1 Can Tomato Paste
- 2 Tbsp Italian Seasoning
- 1 Tbsp Balsamic Vinegar
- 1 tsp salt more to taste
- 1 tsp pepper more to taste
Instructions
- Dice the onion, and mince the garlic. In a large pot over medium heat, add the olive oil and the diced onion. Cook until the onion begins to soften.
- Directly into the pot, squeeze the sausage meat from the casings. Break up the meat with a wooden spoon. Cook until the meat is no longer pink. Add the minced garlic and cook until fragrant.
- Add the can of diced tomatoes, continuing to cook on medium, while scraping any browned bits from the bottom of the pot.
- Peel and dice the carrots.
- Add all of the remaining ingredients except the tortellini to the pot. The chicken stock, can of tomato paste, carrots, Italian seasoning and balsamic vinegar.
- Cover and reduce the heat to low. Simmer on low until the carrots are soft, approximately 30 minutes.
- When the carrots are soft, taste the soup and add salt and pepper to taste. Bring the soup to a rapid boil. Add the tortellini.
- Cover the soup once more and simmer on medium low until the tortellini is cooked, approximately 15 minutes. Taste again and add more salt and pepper if desired.
