• June 23, 2022

Easy Tortellini Mushroom Sausage Soup

Easy Tortellini Mushroom Sausage Soup

Easy Tortellini Mushroom Sausage Soup 1024 915 Cooking Aboard with Jill

Recently Dave said this was the best soup he has ever tasted. While I believe him and I feel the same, it’s up to you to decide. While Dave, Scott and I were visiting the Kassman’s in Corvallis, Oregon recently... I came upon this recipe. It was from Robin’s “Real Simple” magazine. It did not include the sweet Italian sausage but that was my addition. A little extra protein and flavor never hurts. This is simply a speedy and delicious soup!

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 2 Tablespoons Olive Oil
 1 eight-ounce package of sliced cremini mushrooms (about 14-16 medium if you cut your own which I did)
 10 ounces of ground sweet Italian sausage
 6 green onions, chopped
 6 cups chicken broth (I used the same amount of water with 2 tablespoons dry chicken consommé)
 15 ounce can cannellini beans, drained and rinsed
 One 8-ounce package refrigerated or frozen cheese filled tortellini (I used tri color)
 ¼ cup refrigerated basil pesto (if you want to make that homemade, check out my Basil and Walnut Pesto on this blog)
1

2

Brown sausage in olive oil and then set aside in a separate bowl.

3

Heat more olive oil in the pan over medium high heat. Add the mushrooms and stir until they are coated with olive oil. Then add the green onions. Add enough olive oil that they are coated as well. Sauté for 5-6 minutes. Turn off the heat and add the sausage and set aside.

4

In a large pot boil the chicken broth over medium high heat. Add the tortellini. Cook and stir occasionally for about 3 minutes. Add the beans and sausage mixture. Stir, cover, and turn off the heat.

5

When ready to serve, ladle the soup into soup bowls and dollop with a spoonful of pesto.

6

I like to serve this with garlic bread. Serves 4.

Ingredients

 2 Tablespoons Olive Oil
 1 eight-ounce package of sliced cremini mushrooms (about 14-16 medium if you cut your own which I did)
 10 ounces of ground sweet Italian sausage
 6 green onions, chopped
 6 cups chicken broth (I used the same amount of water with 2 tablespoons dry chicken consommé)
 15 ounce can cannellini beans, drained and rinsed
 One 8-ounce package refrigerated or frozen cheese filled tortellini (I used tri color)
 ¼ cup refrigerated basil pesto (if you want to make that homemade, check out my Basil and Walnut Pesto on this blog)

Directions

1

2

Brown sausage in olive oil and then set aside in a separate bowl.

3

Heat more olive oil in the pan over medium high heat. Add the mushrooms and stir until they are coated with olive oil. Then add the green onions. Add enough olive oil that they are coated as well. Sauté for 5-6 minutes. Turn off the heat and add the sausage and set aside.

4

In a large pot boil the chicken broth over medium high heat. Add the tortellini. Cook and stir occasionally for about 3 minutes. Add the beans and sausage mixture. Stir, cover, and turn off the heat.

5

When ready to serve, ladle the soup into soup bowls and dollop with a spoonful of pesto.

6

I like to serve this with garlic bread. Serves 4.

Easy Tortellini Mushroom Sausage Soup


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