Who loves a good Friends reference? I sure do; although not any more than I love a hearty bowl of soup this time of year. The warmth. The flavor. The innumerable combinations. The ease. The comfort. I could go on. Once we hit this time of year, we have soup at least once per week. I have a few that always make it into rotation, such as my two favorite chilis.
Sweet Potato & Black Bean Chili:
And the classic Homemade Tomato Soup:
Then, I also have some new recipes I recently tried that our family has welcomed with open arms as part of the regular soup rotation. I actually plan on making Chelsey’s Roasted Potato, Broccoli, and White Bean soup for my family tomorrow night when they come to stay with us for Thanksgiving since we have come to love it so much.
Then, there are the recipes I made numerous times in the past but seem to forget about a couple years down the road. Like this Italian Tortellini Sausage soup Peter and I had repeatedly while I was pregnant with Braedon. Then, I guess mommy brain got the best of me and we didn’t have it again. Until recently. And now I don’t want to ever forget about it. I don’t want you to forget about it either. So I’m sharing the recipe!
Italian Tortellini Soup
Prep Time: 10-15 minutes
Cook Time: 20-25 minutes
- 3 Italian turkey sausages, casings removed
- 1 medium yellow onion, diced
- 6 garlic cloves, minced
- 4 cups organic vegetable broth
- 1 and 3/4 cup water
- (1) 15 oz can diced tomatoes, undrained
- (1) 9 oz package whole wheat refrigerated tortellini
- 4 cups fresh spinach, coarsely chopped
- 3/4 teaspoon dried basil
- 1/4 teaspoon black pepper
- red pepper to taste
Crumble sausage into a Dutch oven. Add the diced onion and minced garlic. Cook until sausage is browned and onion becomes translucent. Add the vegetable broth, water, and tomatoes. Bring to a boil. Once the liquid reaches a boil, add the package of tortellini. Allow the liquid to return to a boil. Cook the tortellini for 7-10 minutes, stirring occasionally, until tender. Reduce heat to a simmer. Add the chopped, fresh spinach and seasonings. Let sit for an additional 5 minutes, until spinach is wilted. Serve hot.
Your Turn: What soups do you prefer? Chilis, vegetable stews, creamy soups, broth based classics?