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Tortellini Soup

Tortellini Soup

I have to share what has become a definite ‘maker-againer’ in the family rotation. I made it a week ago when Daughter Number 2 came home from college for the weekend. It is a very easy Tortellini Soup recipe.

It was cold outside, and I have to be careful to modify to vegetarian or poultry when she is eating my cooking. She cannot eat red meat or ground meats. She would like to eat red meat, however, her body does not process it. So she sticks to poultry, no fried foods, and no ground meats.

My boss had told me about a soup that she makes in her slow cooker that was a hit with her family, including her “Meat and Potatoes” husband. I didn’t write it down, but remembered the basics of it, so thought I would replicate it to the best of my abilities. My family is NOT as much a fan of soup as I am. During the colder months I could eat soup every day. Them…not so much.

So, when they were seated at the dinner table that night looking at their bowls of soup and slices of bread I could tell this was an uphill battle that I was not likely going to win. The Hubs muttered something about “no meat” while the younger girls looked somewhat disgustedly at the green stuff floating in their bowls. I assured The Hubs that there was meat in this dish and explained to Daughters Three and Four that it was spinach, and they liked spinach.

With that we all began to eat. I could see a few surprised looks on the faces of the family seated around the table. Then came a few glances toward me. Then came the words. They liked it! They really liked it! Daughter Number Two exclaimed that this was the best soup she had ever eaten and she sure hoped no one else liked it because she was having the leftovers for lunch the next day. The Hubs quickly put a stop to all of her crazy talk by letting her know that he WOULD be having seconds. And so he did. Daughters Three and Four completely emptied their bowls. I do not think they have emptied a soup bowl that did not first start in a Campbell’s can ever.

When I was asked where I got the recipe and I shared with them who I got it from. “Give her a high-five from me, Mom”, Daughter Number Four said. That was echoed by the rest. I made sure the Facebook her that she was getting ‘high-fives’ for the soup.

Below is the recipe that I used to make this delicious soup; so delicious in fact that I made it again this weekend, when Daughter Number Two was home, with a friend, from college. No leftovers this time, either.

 

That’s it. It is done in under thirty minutes and is hearty and warm and delicious.

Everyone was as happy with it the second night as they were the first.

I hope your loved ones enjoy this soup as much as mine did. This little bit has definitely made its way into our lives!

Tortellini Soup

  • 4 cups Organic vegetable broth (low sodium (or chicken))
  • 2 cups water
  • 8-10 ounces Tortellini
  • 1 teaspoon Italian seasoning
  • 1 package chicken Italian sausage (sliced, optional)
  • 1 cup fresh spinach
  1. Combine the broth and water in a large sauce pan or Dutch oven on the stove top. Heat to boiling. Add the Tortellini, and cook to al Dente, stirring occasionally. Add the Italian seasoning and sausage.

  2. Cook for 2 minutes add spinach. 

  3. Remove from heat. Let the spinach wilt and stir gently.

I use precooked sausage. If you do not use precooked sausage, cook according to package directions before adding to the soup. 

 
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Posted by on November 10, 2013 in Recipe, Soup Recipes

 

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Sausage and Peppers

After work last night, I was in the mood for something just a little different for dinner. I picked up some red pepper chicken sausage, some dry orecchiette pasta and some fresh veggies. Sausage and Peppers would be a great easy dinner.

I sliced the chicken sausage and julienned some pepper strips, and sautéed them in a pan, while I cooked my pasta.

Meanwhile, I had the hubs clean some fresh asparagus, which I steamed in the microwave with a small amount of water. Truly the easiest way to steam asparagus is in the microwave.

When the pasta was done, I drained it and added it to my skillet of sausage and peppers. When it was heated through I slid it into a serving bowl, shredded some parmagiano over the top and it was ready to serve. In addition to the asparagus I served some fresh green grapes with my sausage and peppers supper. The main course was well received by the hubs, not so much by the kids. They thought the sausage was a little too spicy.

I still thought it was a really quick and easy dinner, and a little bit of a variety from our norm. I used a store brand of chicken sausage and orecchiette pasta. You may like another type of sausage or pasta.

I will most likely make it again, with fewer peppers and a less spicy chicken sausage.

I’ll be sure to let you know how it turns out!

Sausage and Peppers

  • 12 oz package of Italian-style chicken sausage (sliced)
  • 1 red bell pepper (sliced)
  • 1 yellow bell pepper (sliced)
  • 1 yellow onion (sliced)
  • 1 16 oz package orecchiette pasta (cooked)
  • 1/4 cup grated Parmesan cheese
  1. In a skillet over medium heat brown the sausage on all sides. Add the sliced pepper and onion to the skillet and sauté until peppers are soft and onion is translucent.
  2. Reduce heat and cover with lid. Cook for 15 minutes or until sausage is cooked through.
  3. Remove lid and add pasta to skillet. Toss lightly to combine ingredients. Cook just until pasta is heated.
  4. Transfer from skillet into a serving bowl and top with Parmesan cheese.
  5. Toss to combine and serve.

 
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Posted by on January 31, 2012 in Dinner Recipes

 

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