Ingredients
Scale
- 1 pound Italian sausage
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 6 cups chicken broth
- 1 package tortellini (3-4 cups)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, cook sausage until browned. Remove and set aside.
- In the same pot, sauté onion, garlic, carrots, and celery until vegetables are tender.
- Add cooked sausage back to the pot, along with chicken broth, thyme, basil, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add tortellini and cook according to package instructions, about 5 minutes.
- Garnish with fresh parsley before serving.
Notes
Feel free to add spinach or kale for extra greens. Use vegetarian sausage for a meat-free version. This soup is perfect for make-ahead meals and freezes well.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stove Top
- Cuisine: American
- Diet: Comfort Food, Fall
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg