Tortellini has become a favorite soup ingredient (evidence: here). It goes a long way towards making a soup feel like a meal. Add some sausage and you’re SET.
First, brown 5 links (= 1 lb) of crumbled sweet Italian sausage in a large soup pot.
Note: this recipe is made to serve 3-4 people. I estimate about 1.5 links per person.
Once the sausage is mostly browned, add one clove of minced garlic and two sliced leeks. (You wait til the sausage is almost done so the garlic and leeks won’t burn.) Once that’s cooked, add 3 c. chicken stock and bring to a boil. Then plop in a full package of refrigerated tortellini and cook according to the package directions. I used spinach tortellini from Trader Joe’s, which only takes 2-3 minutes to cook.
As it’s finishing up add 1 c. of fat free half and half, stir to combine, and reduce the heat to a simmer. At this point, you could add a little grated parmesan, which adds flavor and will also thicken it up. I was going for a healthier soup, plus there’s already so much flavor in there and lots to chew on so I didn’t feel the need for an overly thick broth. I said no to the parm, but at this point added a teaspoon or two of salt and a whole bag of greens. I did a mix of spinach and mustard greens. I also added a handful of shredded fresh basil. It freshens it up a bit and goes so well with all the other Italian flavors.
It’s very rare that I’m able to have soup and only soup for my meal. Even if it’s super fattening and delicious, I’m not satisfied. Here, there is so much to bite into. It’s more like a pasta dish with a little broth for good measure. I felt like I had a full meal in a bowl with this one.