Sausage Tortelloni Soup (GF) (Edit recipe)

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This soup is easy to prepare and great for using up fridge basics. I like having the mild or spicy Italian sausage links in the freeze for those weeknights when you need to get a healthy dinner on the table quickly.

This version has gluten free tortelloni in it. But you can easy remove it or add a cup of cooked white beans if you can tolerate them. It is a very flexible recipe.

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Original recipe

PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

12

Serves: 4

Ingredients

2 Tbsp Extra Virgin Olive Oil
.5 lb Italian Sausage, Mild, remove casing, can use spicy if preferred
.25 Red Onion, diced
2 Carrots, diced
2 Celery, diced
1 clove Garlic, minced
1 tsp Sea Salt
2 cups Chicken Bone Broth, Low Sodium - Bare Bones, or broth
2 cups Beef Bone Broth (Low Sodium) - Bare Bones, or broth
1 cup Water
.5 head Escarole, chopped or collard greens
.5 lb Gluten-Free Tortellini, or other GF pasta

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a Dutch oven over medium-high heat, add oil and sausage.
Break up the sausage and cook for about 4 minutes.
Add the onion, carrots, celery then stir and cook for another 2-3 minutes.
Add garlic, salt, both broths, water then stir and cook for 5 more minutes.
Lastly, stir in the escarole/greens and tortelloni and cook for about 5 minutes (or as package indicates).

Notes

This recipe is very forgiving and you can swap out the greens for kale or spinach. You can also replace the broth and use vegetable broth if you prefer, I've tried it many ways and it always tastes great.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	463
Fat:	21 g
Carbohydrates:	13 g
Protein:	38 g
Cholesterol:	59 g
Sodium:	1430 mg
Fiber:	1 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.