Ingrédients pour Kate's Spicy Sausage Tortellini Soup
- Hot Italian Sausage
- Olive Oil
- Onion
- 2 cloves garlic, minced
- 2 celery stalks, chopped
- Carrot
- Mushroom
- Italian Seasoning
- Diced Tomatoes
- Chicken Broth
- Spicy Clamato Juice
- Red Kidney Beans
- Cheese Tortellini
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Comment préparer Kate's Spicy Sausage Tortellini Soup
- Steam 1 lb Italian sausage for 15 minutes to reduce fat content.
- Let the sausage cool completely, then slice into bite-sized pieces. Remove casings if desired.
- Spray a large pot (6-quart or larger) with non-stick cooking spray.
- Add 1 tablespoon olive oil to the pot and brown the sliced sausage lightly over medium heat.
- Remove the sausage from the pot and set aside. Pour off any excess grease.
- Add 1 medium onion (chopped), 2 cloves garlic (minced), 2 celery stalks (chopped), 1 cup carrots (chopped), and 1 cup mushrooms (sliced) to the pot. Cook until softened but not browned (about 5-7 minutes). Return the sausage to the pot.
- Stir in 1 teaspoon Italian seasoning, 1 (28 ounce) can crushed tomatoes, 4 cups chicken or vegetable stock, and 1 (46 ounce) can Clamato juice. Add a pinch of red pepper flakes for extra heat (optional).
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
- Add 1 (16 ounce) package frozen cheese tortellini and 1 (15 ounce) can kidney beans (drained and rinsed).
- Simmer, covered, for an additional 20 minutes, or until the tortellini is cooked through.
- If the soup is too thick, add water or more broth to reach your desired consistency.
- Season with salt and pepper to taste. Garnish with fresh parsley or Parmesan cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
33g
Fat
28g
Carbs
11g
