Smoked Sausage And Tortellini Soup Recipes

Steps:

• Heat oil in a large pot over medium heat. Saute onion and garlic in oil until soft, about 5 minutes. Stir in the tomato paste and smoked sausage and cook for an additional 3 to 4 minutes.
• Add the diced tomatoes, broth, tortellini, salt and pepper and bring to a boil. Reduce heat and simmer gently for 5 minutes, then stir in spinach and cook for an additional 3 to 4 minutes. Serve with a sprinkle of Parmesan cheese, if desired.

Steps:

• Heat the oil in a medium pot over medium heat. Add the sausage and cook, breaking the meat up with a wooden spoon, until browned, about 4 minutes. Add the onions and celery and continue to cook, stirring, until the vegetables are softened, about 5 minutes. Add the beans, tomatoes, broth and 4 cups water and increase the heat to medium-high to bring to a simmer. Continue to simmer, adjusting the heat if necessary, until the vegetables are tender, about 10 minutes.
• Add the tortellini and continue to cook until they are tender, about 10 minutes. Season to taste with salt and pepper. Serve in bowls topped with a spoonful of pesto and a sprinkle of grated Parmesan.

Steps:

• In a small saucepan, cook sausage over medium heat until no longer pink; drain. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth and water; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Return to a boil. Reduce heat, add spinach and tortellini; cook until tortellini is tender, 7-9 minutes. Sprinkle with cheese. If desired, top with crushed red pepper flakes.

Steps:

• Preheat oven to 350 degrees F.
• Heat a large 12-inch oven-safe skillet over medium-high heat and add smoked sausage, cook until brown. Add garlic, onion and bell pepper. Lower heat to medium and stir until vegetables are soft, about 5 minutes.
• Stir in cooked tortellini, oregano, marinara sauce and one cup of cheese. Top with remaining cheese. Bake in the oven for about 10 minutes until cheese is melted and bubbly.

Steps:

• In a 6-qt. stockpot, bring broth to a boil. Carefully drop sausage by heaping teaspoonfuls into boiling broth. Add tortellini, tomatoes and Italian seasoning; return to a boil., Reduce heat; simmer, uncovered, 8-10 minutes or until sausage is cooked through and pasta is tender. Stir in spinach until wilted. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Steps:

• On a cutting board, cut sausage links lengthwise into fourths, and then dice; set aside.
• In a soup kettle or Dutch oven, sauté onions, carrots and garlic in oil until tender, about 5 minutes.
• Add sausage, cook and stir for 2 minutes.
• Stir in tomatoes, consommé, water, parsley, basil and bay leaf.
• Bring to a boil; reduce heat.
• Cover and simmer for 20 minutes.
• Add zucchini and tortellini; simmer 10 minutes longer or until pasta is tender.
• Discard bay leaf.
• Ladle into serving bowls and sprinkle with Parmesan cheese, if desired.

Steps:

• Set 6 quarts of salted water to boil in a large pot.
• Meanwhile, chop red pepper and slice the smoked sausage into 1/4 inch-thick rounds.
• Stir-fry red pepper and sausage together until heated through -- about 5 minutes.
• Add tortellini to boiling water and cook for 5 minutes.
• Add edamame to water and boil for another 2 minutes. Drain tortellini and edamame well.
• Mix Italian dressing, ginger and teriyaki sauce.
• Toss everything together with the Italian dressing mixture and heat through one final time.