Tortellini Sausage Soup
The coziest recipe to make during the winter months.
For some reason, February 4th is Homemade Soup Day. There is a day for nearly every food/fad, and this one falls at one of the coldest times of the year.
I’ve been making this tortellini soup for the last 30 years. I have long ditched the recipe, which came from some magazine or other, and it’s morphed into something different as time has passed and my husband has added his embellishments. It’s truly the best comfort food, and I would happily eat it several times a week if I could. I’m sharing my recipe here as we tend to make it, but you may want to adjust it as needed for more than two people.
Not only is this recipe super simple, but it’s also highly modifiable. Use whatever broth you like. For us, it varies depending on what we’ve got at home. You can use storebought broth, but it’s much better when you use your own. We make broth from duck, pheasant, chicken, and more. And you can definitely add whatever vegetables make you happy!
By Crystal King
Serves 2 generous portions or 4 modest ones.
2 sausages of your choice
2 tbsp bourbon
4-5 cups of broth (again, your choice… 1 box of broth works, but if you make your own, even better)
1-2 carrots chopped
1 potato chopped (optional…we often leave this out)
Herbs of your choosing and combination e.g., thyme, parsley, rosemary, sage, crushed red pepper, smoked or sweet paprika, turmeric
Pepper and salt to taste
1 package of frozen tortellini
Frozen corn (roasted is best)
Grated Parmesan or Romano
Slice up a chicken or pork sausage and sauté it in the bottom of a saucepan with a little olive oil.
Once browned, add the bourbon and deglaze the bottom of the pan.
Add the broth, vegetables, and spices and simmer.
Add tortellini after the vegetables have had sufficient time to cook (note that you don’t want them mushy).
When the tortellini begin to float to the top, add frozen peas and roasted frozen corn, then cook for another minute or two.
Serve with grated Parmesan or Romano on top.
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