We Eat | Italian Sausage Tortellini Soup



So as I'm catching up on some of my food posts, I realize a lot has changed in the past few weeks. That's when I was still sharing with G&W what we were eating, but changing the consistency.


I blended this tortellini soup and let's just say, they weren't exactly fans, but I'd say for the past 3 weeks or so, they're eating whole foods, just in smaller pieces. Now, I'd give them the tortellini, but cut into smaller pieces, same with the meat and the vegetables, just draining away the broth.

I'd like to say this is less work, and in many cases, they really are eating exactly what we are, but I think I've taken my cooking up a notch to make sure they're getting healthy options that they can feed to themselves. Additionally, I'm trying to come up with new recipes geared more towards them that are good finger foods. More recipes to follow.

This soup is super-easy and hearty and pretty easy to create even if you haven't been to the store -- filled pastas are great to keep in the freezer, and I usually stock up on the sausage we like when it goes on sale and keep it in the freezer.

Italian Sausage Tortellini Soup
recipe based on Two Peas and their Pod recipe here

1 lb. Italian Sausage, removed from casing and rolled into small balls
olive oil
1 small onion, diced
3 cloves garlic, minced
2 red bell peppers, diced
1 bay leaf
1/8 teaspoon red pepper flakes
8 cups chicken broth
2 (15 ounce) cans diced tomatoes
1 1/2 cups chopped spinach (could also use kale)
2 cups cheese tortellini (fresh or frozen)
1/4 cup chopped fresh basil
Salt and black pepper, to taste

In a large skillet, brown the mini sausage balls until cooked through, approx. 5 minutes. Remove with a slotted spoon to a paper-towel line plate.

In a large pot, heat the olive oil over medium high heat. Add the onion and cook until tender, then stir in the garlic and cook for 2 minutes. Add the red peppers, bay leaf, and red pepper flakes. Cook until peppers are soft, about 3 minutes. Stir in the broth, tomatoes, and spinach. Add the cheese tortellini and cook until tortellini is tender, 7-8 minutes. Stir in the fresh basil and season with salt and pepper, to taste. Stir in the mini sausage balls and heat until warm. Remove the bay leaf and serve.

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