Monday, October 8, 2012

SRC: Tortellini and Chicken Sausage Soup

Well, things have calmed down on the home front here a little bit. I am hoping to use the time to post a little more regularly around here. I have quite a few recipes lined up that I want to make, so it is time to get in the kitchen!

With that, it is once again time for Secret Recipe Club. My blog assignment this month was Melissa's A Fit and Spicy Life. Melissa describes herself as a Midwestern girl who is a food loving, wine drinking, weight lifting, traveling, yogi blogger. Hailing from the Midwest myself, it sounds a little familiar. 
My husband helped me look through Melissa's recipes this time, and we finally settled on her recipe for Tortellini and Chicken Sausage Soup. We are not anywhere near her temperature of 40 degrees when she wrote the post, but we've both been starting to crave soup. I made her recipe largely as written, adding only a couple spices and changing the form of the sausage. 

I can assure you that this soup definitely hit the spot for us! It was a hearty soup, with the meat and the tortellini, so if you like your soup thinner, you may want to add extra liquid. It was great for us the first time through, but we added a bit extra liquid to the leftovers when we warmed them up. My husband declared it a make again recipe, so thank you Melissa for the recipe!
(Printable Recipe)

Tortellini and Chicken Sausage Soup
From A Fit and Spicy Life

3 cups dried tortellini with cheese
2 spicy Italian chicken sausages, casings removed
1 can (14.5oz) fire-roasted diced tomatoes
28 oz. low-sodium beef broth (or more if you like more liquid)
2 cups water (or more)
1 tsp. Italian seasoning
1/4 tsp. garlic powder
1 (9oz) pkg. frozen spinach
 Parmesan cheese, garnish

Heat a large dutch oven or soup pot over medium heat. Remove the sausage from the casing and cook, crumbling as it cooks, until cooked through. 

Increase the heat to medium-high, and add the tomatoes, broth, water, Italian seasoning, garlic powder, and frozen spinach. Bring the mixture to a boil. Add the tortellini, cover and cook for 15-17 minutes. Serve topped with Parmesan cheese.


  1. It is freezin' in Philly right now (well, below 50 so definitely chilly). This soup looks perfect for dinner!

  2. Perfect soup for our now chilly weather.

    If you haven't already, I'd love for you to check out my SRC entry Baked Buffalo Chicken Wings.

  3. Some of the mornings have been chilly here in Houston and I have been craving soup. This sounds like the perfect recipe to kick off soup weather.

  4. Mmm, soup with a spicy kick. Perfect for those cold winter nights.

  5. Ooooh, I love tortellini, and I bet the addition of sausage might help me convince my husband it's a complete meal :) Looks wonderful!

  6. This looks really yummy. Printed it out and hopefully will make it soon.

  7. She does have some awesome recipes. And this soup looks perfect for a cool day. or any day....

  8. WOw this soup looks really good..I want some!


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