Soups of all kinds are mainstays in our home. I am so fortunate that Hubby is a fan as was Perfect Daughter when she was still at home. Perfect Boy won’t venture much beyond Chicken Noodle yet, but Perfect Girl will try just about anything. Once. I’m not quite sure I could convince her to give this Spicy Tortellini Mushroom and Italian Sausage Soup a try since she thinks black pepper is “just too spicy” right now.
After feasting on it the other evening, Hubby has told me no less than 15 to 20 times just how much he really LOVED that “soup like Bolognese” that I made. You may recall that he could literally eat my Bolognese by the bowlful if he could sneak it by me. (I really wouldn’t stop him, ya’ know. He just thinks I would!)
We are having a little cooler weather after the past few weeks of REALLY. HOT. TEMPERATURES and, just as I do with the changes that each season brings, I am looking forward to seasonal foods. Pumpkins. Apples. Hearty greens. These will come more into play in the dishes I will be preparing. Are you like I am? I so love experimenting with new recipes, new foods, and new food ideas that I find it somewhat difficult to make myself repeat menu items. Sometimes it takes a gentle nudge from Hubby to remind me that he would really enjoy something I have prepared previously.
[Tweet “You really must give this Spicy Tortellini It Sausage Soup a try. It’s got #kale!”)
This Spicy Tortellini Mushroom and Italian Sausage Soup is similar to one I have prepared in the past, but it has just enough change in full-bodied flavor to bring a whole new experience to the table. It’s a hearty soup, one that easily makes a meal. Pair it with some crusty, cheesy bread and you’re all set. Throw in a side salad if you wish.
You should smell my kitchen. There’s a big pot of this soup on the stove right now, and it’s calling my name. Is it calling yours?
How about giving one of these bowls of deliciousness a try:
Pumpkin Soup with Italian Sausage and Kale
Chicken Barley and Vegetable Soup
Pesto Bean Soup
Curried Sweet Potato Soup
Vietnamese Pho Soup with Beef
Oysters Rockefeller Soup
Spicy Sausage Barley and Mushroom Stew
Black Bean Soup
Asian Turkey and Rice Soup
Butternut Squash Soup with Pear Garnish
Hazelnut and Watercress Pumpkin Soup
Paula’s Potato Soup with Shrimp
Broccoli Cheese Soup:
- 3/4 - 1 pound hot Italian sausage
- 1 pound mild Italian sausage
- 1 1/2 cups chopped onion
- 6 cloves garlic, minced
- 1 Tablespoon red pepper flakes
- 1 red bell pepper, chopped finely
- 2 stalks celery, chopped finely, optional
- 2 cups finely chopped baby portobello mushrooms
- 1/2 Tablespoon kosher salt
- freshly cracked black pepper
- 1 28-ounce can unsalted or low sodium petite tomatoes
- 1 15.5-ounce can unsalted or low sodium petite tomatoes
- 4 cups unsalted chicken stock
- 2 cups white wine or water
- 2 Tablespoons fresh thyme leaves
- 1 1-inch hunk Parmesan cheese or rind
- 1 Tablespoon prepared basil pesto
- 1 Tablespoon balsamic vinegar
- 4 cups shredded kale, tough stems removed
- 1/2 cup shredded basil leaves
- 12 ounces tortellini (use preferred variety)
- Shaved Parmesan, as garnish
- Heat a large cast iron Dutch oven over medium-high heat. Add in the sausages and allow to brown darkly on one side before turning to brown on the other side. Do not break up the sausages until the second side is browned.
- Once browned, break the sausage thorughly. Add in the onion and saute until soft.
- Add in the garlic, red pepper flakes, red bell pepper and celery and cook until soft.
- Add in the minced mushrooms and saute 2-3 minutes before seasoning with the salt and pepper.
- Add in both cans of tomatoes with their juices,the chicken stock,thyme and Parmesan chunk.
- Simmer slowly for 1-2 hours until the tomato mixture has thickened. Add in 1 cup of the wine or water and continue to simmer.
- Twenty minutes before serving, add additional wine or water if needed, Stir in the basil pesto, vinegar, kale, shredded basil and tortellini. Simmer slowly until tortellini is done.
- Adjust seasonings.
- Top with shaved Parmesan at serving.
- This is a hearty soup suitable as a meal. Serve with toasted garlic ciabatti or garlic bread and a salad, if desired.
This looks great. I need to try it! Thanks for posting.
Thanks for stopping by! I hope things are going well for you.