Tortellini Sausage Soup

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Tortellini Sausage Soup myfavouritepastime.com_3547I think it’s right to say summer has taken a short break. Our temperatures are hovering around 17°C (60°F) and today I’m happy to report that I finally mowed the lawn…phew! It felt so good. Like finishing your last paper during exams (I still remember those tough exam days-can anybody ever forget them?). There was no rain today, so no avenue for excuse.

Tortellini Sausage Soup myfavouritepastime.com_3530Now, 1’m planning to turn over a new leaf. I’m glad I used the word “planning”, so if the new leaf somehow, fails to turn over, then I can say “but I said I was planning. Who knew this plan wouldn’t work?” And anyway after posting and lamenting about my procrastinating ways, I discovered there are so many people sailing in the “we shall do it tomorrow boat” I am now worried all of us might capsize. Did you know there is  Structured Procrastination?

Tortellini Sausage Soup myfavouritepastime.com_3529The cool weather means soup for me. So today, I want to share with you the Tortellini Sausage Soup I ate when the temperatures dipped a few days ago. It was delicious and I ate it as a full meal, with some garlic-herb-bread. I hope you’ll like it. If you can’t make it because your surroundings are too hot or you are just another procrastinator, like me, then just admire the photos and postpone the soup until fall. Enjoy the soup or should I say enjoy the photos? Whichever befits you!

  • Ingredients
  • 1 teaspoons olive oil
  • 500g (1 pound) Italian sausages or sausages of your choice (I used hot Italian style sausages)
  • 3 cloves garlic, crushed
  • 1 cup chopped onion (I large onion)
  • ¼ teaspoon freshly ground pepper
  • I teaspoon paprika pepper
  • 1 cup heaped carrots julienned (2 medium carrots)
  • 2 stalks celery, thinly sliced
  • 1 x 540ml (19oz) can diced tomatoes (I used selection gusto diced tomatoes spicy red pepper)
  • 2 tablespoons tomato paste blended with 2 tablespoons water
  • 8 cups low sodium chicken, vegetable or beef stock (broth)
  • 350g (3 cups, 12 oz) fresh cheese tortellini (I used 250g because they are packed in this quantity)
  • 1 cup white beans
  • 1-2 cups chopped Bok Choy, spinach, or kale (I used kale)
  • 1 tablespoon finely shredded basil (Shred just before using and you can use other herbs, if you prefer)
  • Salt and freshly ground black pepper to taste

Tortellini Sausage Soup myfavouritepastime.com_3486Please always remember to assemble all ingredients before you start cooking.

Tortellini Sausage Soup myfavouritepastime.com_3495Heat oil in a large pan (pot), over medium heat. Brown the sausages then remove from pan, drain and slice. (if the oil is too much drain off some, if it’s too little add some more)

Tortellini Sausage Soup myfavouritepastime.com_3497Add onions and garlic to the same pot (pan). Sauté for about 5 minutes, until soft

Tortellini Sausage Soup myfavouritepastime.com_3498Then add pepper and paprika and continue to sauté for another 2 minutes.

Tortellini Sausage Soup myfavouritepastime.com_3501Add carrots and celery

Tortellini Sausage Soup myfavouritepastime.com_3506and cook for 8 minutes or until soft and thoroughly mixed with spices

Tortellini Sausage Soup myfavouritepastime.com_3510Add the sliced sausages,

Tortellini Sausage Soup myfavouritepastime.com_3511then diced tomatoes, tomato paste and stock, bring to the boil

Tortellini Sausage Soup myfavouritepastime.com_3514 and simmer for 15 minutes or until carrots are almost cooked. Season with salt and pepper.

Tortellini Sausage Soup myfavouritepastime.com_3517Add tortellini, white beans and kale/spinach or Bok Choy, if using, bring back to boil and simmer uncovered for seven minutes, also stirring occasionally or until tortellini is done.

Tortellini Sausage Soup myfavouritepastime.com_3519Stir in basil in the last minute of cooking, adjust seasoning and serve sprinkled with Parmesan cheese.

Tortellini Sausage Soup myfavouritepastime.com_3539Serve with garlic bread or accompaniment of your choice.

Tortellini Sausage Soup myfavouritepastime.com_3546I really enjoyed eating this soup.

Tortellini Sausage Soup myfavouritepastime.com_3568We ate it as a full meal

Tortellini Sausage Soup myfavouritepastime.com_3527I hope you enjoy it, if you ever try it!

Tortellini Soup with Sausages

Preparation time: 30 minutes; Cooking time: 55 minutes; Makes: about 7 x 250ml cups  soup

Ingredients

  • 1 teaspoons olive oil
  • 500g (1 pound) Italian sausages or sausages of your choice (I used hot Italian style sausages)
  • 3 cloves garlic, crushed
  • 1 cup chopped onion (I large onion)
  • ¼ teaspoon freshly ground pepper
  • I teaspoon paprika pepper
  • 1 cup heaped carrots julienned (2 medium carrots)
  • 2 stalks celery, thinly sliced
  • 1 x 540ml (19oz) can diced tomatoes (I used selection gusto diced tomatoes spicy red pepper)
  • 2 tablespoons tomato paste blended with 2 tablespoons water
  • 8 cups low sodium chicken, vegetable or beef stock (broth)
  • 350g (3 cups, 12 oz) fresh cheese tortellini  (I used 250g because they are packed in this quantity)
  • 1 cup white beans
  • 1-2 cups chopped Bok Choy, spinach, or kale (I used kale)
  • 1 tablespoon finely shredded basil (Shred just before using and you can use other herbs, if you prefer)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat oil in a large pan, over medium heat. Brown sausages then remove from pan, drain and slice. (if oil is too much drain off some, if it’s too little, add some more)
  2. Add onions and garlic. Sauté for about 5 minutes, then add pepper and paprika and continue to sauté for another 2 minutes.
  3. Add carrots, and celery and cook for 8 minutes, until thoroughly mixed with the spices.
  4. Add the sliced sausages, then diced tomatoes, tomato paste and stock, bring to the boil and simmer for 15 minutes or until carrots are almost cooked. Season with salt and pepper.
  5. Add tortellini, white beans and kale/spinach/Bok Choy, if using, bring back to boil and simmer uncovered for seven minutes, also stirring occasionally until tortellini is done.
  6. Stir in basil in the last minute of cooking, adjust seasoning and serve sprinkled with Parmesan cheese. Serve with garlic bread or accompaniment of your choice.

Points to Note:

  1. Please note, if there are any left overs, the pasta tends to absorb the liquid, so it will become thick.
  2. The next time I cook this soup, I’d add the sausages in the last 10 minutes. I felt mine were overcooked. I think it also depends on the type of sausage you use and how mushy or firm you want them.
  3. Please note you can always adjust ingredients and spices to suit your palate.

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

29 thoughts

    1. Please note that I do not accept re-blogs from blogs whose owners chose to be mysterious. Kindly remove my posts from your blog. In any case you are over-reblogging posts!!!!

  1. The temps sure did drop a few day ago. We broke records for having the coolest temps for any July day. Wonderful. Your soup sounds fantastic, Liz, and what a great way to take advantage of the cooler weather! With a slice of that bread of yours, yo’ve got a great, tasty meal. Thanks, too, for the reminder about leftover soup and disappearing broth. It can be very disappointing on Day Two. 🙂

    1. Thanks, John for stopping by. Hope you had a wonderful time in Michigan. I enjoyed reading about the zucchini blossoms, thanks for sharing the recipe. I’m now thinking of how to use your batter for something else. Wish you a pleasant day and a great week!

    1. Yes please, I shall tell you in advance when I plan to make it again. Thanks and have a wonderful day. Enjoy it, if you make it!

  2. This post made me laugh, thanks for sharing! In my air conditioned igloo, (Where summer can only peek in from the windows) admiring your photos because of procrastination is a fun activity.

    1. I have lots of cookery books that I just usually flip through and admire the very beautiful photos but never get round to making most of the things, partly because of time too.
      A lot of people buy cookery books because of pictures but they never make any of the recipes. Thanks for admiring the photos it’s the first step towards taking action. Enjoy the igloo!!

  3. This does look great, but for now I’ll admire the photos and wait til it cools off a little here! Although I guess the heat doesn’t stop me from enjoying soup, I have made your chickpea soup twice already this summer!

    1. Omg I wish you took some photos of the chickpea soup. I would have loved to see. Thanks so much for making that favourite soup of mine…I LOVE IT!
      Please just admire the photos. you can never make anything unless you admire the photos. It’s the initial step towards taking action. Have a lovely day. We have a bit of sunshine today.

      1. Maybe I’ll remember to take pictures next time. I keep it in the freezer in individual servings. It’s a great high fiber lunch for me. I used lemongrass since I had some in the garden and it really is great! Thanks so much for the recipe.

        1. Thanks so much too, for everything and for your friendship. I really appreciate that I met you. I’m planning to try something from your blog too. I love lemon grass. There was a time I took a lot of lemon grass tea. I was almost addicted to it. Then I don’t know what happened and I stopped. It’s high time I brought back lemon grass to my life.
          Thank you so much for being here so many times. I truly appreciate your presence, always. Best wishes!!

  4. Just like a typical Indonesian, I’m gonna say: “It’s not a comfort food if there’s no chilies or peppers in it.” 😀
    It looks so alluring. The color is just “right”! I’m drooling, Liz! I’m drooling!

    1. I bet you eat more pepper than I do. I like just a little pepper on it. The soup was very nice, while it lasted. we emptied the pot. Thanks and have a lovely evening!

      1. There’s an old saying which can be translated as “when an Indonesian eat, chilies are more important than vegetables and meat”. I have to admit that I do consume chili almost everyday. 😀

        1. So in short you are saying “you eat food in chillies” I wish I could train my tastebuds to that extent!! I think it takes years of training!

        2. Yes, I do (eat most things with chilies) and yes, it does (take years of training) 😀
          To be honest, I am trying to eat less chilies. Since I started to try more recipes from different parts of the world, I wanted to be able to taste the cuisine more originally, without being “contaminated” by chilies. (I hope you can understand that line, I don’t know how to accurately state it in an English sentence)

        3. I rarely add myriad of additives to my food because I always want to taste my food, not mask it.
          I travelled to Burkina Faso (Ouagadougou) once and they cook with a lot of spices. By the fifth day, I was going crazy, I just wanted to taste my food so I would order the food and say “Sans épices s’il te plait”, they don’t speak much English there and I don’t speak much French either. It was hilarious, so I completely understand what you mean! thanks Harry and goodnight!

  5. Interesting recipe. I love Bok Choy and there is a new oriental vegetable I’ve tried recently, and I can’t remember it’s name but it might go well in this soup as it is also leafy. Kale is another vegetable I quite enjoy cooked in a dish like this. I once made a similar soup but used egg noodles instead but the sausage I tried was a really spicy one. It was ok, but I think the sausage overpowered the other ingredients. It’s interesting how some soups have their own mellow and identifiable flavor even with a myriad of ingredients while others can be overpowered by one addition. We are still enjoying lovely warm sunny weather here on the west coast and I would still make this soup for a summer meal! Thanks for all your warm and caring comments on my blog Liz! Truly appreciated.

    1. You seem to gravitate towards spicy things, LOL,
      Yes there are ingredients that do overpower everything else, you see, you can make a very good food critic. If you lived nearby, you could be popping in to comment on what I cook. Now I just have to make do with my son and daughter and sometimes their friends in school. School is now closed so no school tasting feedback.
      Thanks so much. Enjoy the West Coast and it’s warm, sunny weather!!!

      1. Well, that would be a pleasure to be your food critic. I would probably end up weighing a ton because you can’t just critique one you know! I really don’t like too many spicy things, but I think my reasoning is that if it’s spicy it will add more flavor, but unfortunately, that is not always the case. Your kids are lucky to be the taste testers. As I see it, from the pictures you post, it’s a feast for the eyes and the stomach! Have a lovely rest of the day.

        1. Cooking all the time has it’s ups and downs. I have actually added weight around my waistline and I’m hating it..it doesn’t seem to be going away either.
          Sometimes I just eat food without any additives but salt and maybe a dash of some herb. it makes you taste the food not the spices. Thanks and enjoy your busy day too!

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