Recipe by High Plains Spice Company
This delicious Italian-style soup is perfect for a chilly winter day and is one of the favorites at our house! This is an easy recipe to cut in half or double and you can substitute other veggies to suit your family’s tastes as well.
| Prep Time: 20 Minutes | Cook Time: 20 Minutes | Total Time: 40 Minutes |
Servings: 12 - 14 Servings (4 Quarts)
Meal Type:Main Course
Ingredients:
Ingredients:
1 pound bulk Italian sausage (We like to use the hot Italian sausage in the casings, casings removed of course)
1 medium onion, chopped
3 garlic cloves, minced
2 tbsp butter
2 cups broccoli florets
2 carrots, peeled and small diced
2 stalks celery, small diced
2 cans (14 ½ oz. each) chicken broth (You can also substitute 7 cups of water and 1 tbsp of chicken Better than Bouillon paste)
1 can (10 ¾ oz.) condensed cream of mushroom or cream of chicken soup
9 oz. cheese tortellini
1-2 tbsp Italian Sausage Seasoning
½ tsp ground black pepper
½ tsp oregano
2 quarts light cream or milk
Directions:
In a skillet, cook and crumble sausage until no longer pink. Transfer to paper towels to drain. In the same skillet, sauté onion in butter until tender. Add garlic and cook until fragrant. In a Dutch oven, cook broccoli, carrots and celery in chicken broth until tender. Stir in sausage. Add soup, tortellini, Italian Sausage Seasoning, ground black pepper, and oregano. Cook until tortellini is heated through. Stir in cream or milk; heat through.
