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Greatest plates · Soup
Sausage Tortellini Soup
Soffritto and Italian chicken sausage simmered in stock with a parmesan rind, then cheese tortellini and spinach added at the end. One pot, and a broth with real depth.
Serves 4Prep 5 minCook 40 minSoupChicken
Containsdairy · gluten
Inspired by a recipe from Skinnytaste ↗
Protein 25%Carbs 36%Fat 39%
About 420 kcal a serve — 26 g protein, 38 g carbs, 18 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Brown the sausage
BrownHeat a large pot over medium-low heat and add the sausage. Cook, breaking it up with a spoon, until cooked through, about 5 minutes.
In the potBrown →
5 min
Soften the vegetables
SautéAdd the celery, onion, carrot and garlic. Cook for 8-10 minutes until the vegetables begin to soften.
In the potSauté →
8-10 min
Bring to a boil
BoilAdd the chicken broth, water and parmesan rind (if using). Increase the heat to medium-high and bring to a boil.
In the potAdd liquid →
Season and simmer
SimmerWhen the broth boils, add the bouillon and black pepper. Stir to combine, cover and simmer on medium-low for 15 to 20 minutes, until the vegetables are soft.
In the potSimmer →
15-20 min
Add tortellini and spinach
Al denteReduce the heat to low and add the tortellini and spinach. Simmer until the tortellini cooks to al dente according to package directions, about 5 to 6 minutes. Once cooked, remove the rind.
In the potAdd pasta →
5-6 min
Serve
TopStir to combine, then serve topped with freshly grated Parmigiano Reggiano if desired.
In the bowlGarnish →
Cook's noteIf using salted chicken broth, omit the Better than Bouillon to keep the sodium in check.
Estimated per serve
420 kcal · 26 g protein · 38 g carbs · 18 g fatestimates, within ~10%
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