Sausage and Tortellini Soup

It’s soup season and soup season makes me very happy. This particular soup is incredibly flavorful and gets two thumbs up from my family, despite being made from just a few simple ingredients. If you keep fresh tortellini in the fridge and precooked sausage in the freezer, you can have steaming bowls of hot soup ready as little as 20 minutes.

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Items used to make this recipe:

(affiliate links)

• 6 quart stockpot https://amzn.to/3Di9OSg

• beef bone broth https://amzn.to/3ZMGVFk

• beef stock https://amzn.to/3P1DlSK

• cannellini beans https://amzn.to/3BzxO2W

• cheese-filled tortellini https://amzn.to/3ZYiztJ

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Sausage and Tortellini Soup

makes 6 hearty servings

Printable Recipe

Ingredients

• 6 cup beef bone broth or beef stock

• 1 pound crumbled sweet italian sausage, cooked and drained

• 16 ounces frozen mixed vegetables (peas, carrots, green beans, corn, okra, etc)

• 3 cups cooked cheese-filled tortellini

• optional garnish: grated parmesan, croutons (try my recipe), chopped scallions, chopped parsley

Directions

1. In a 6-quart stockpot, heat beef bone broth, cooked sausage, and vegetables until hot and bubbly.

2. Place 1/2 cup cooked tortellini in each bowl and top off with hot soup.

3. Garnish if desired and enjoy!

Notes

• To make this soup even more hearty, add a can of drained cannellini beans.

• To prevent the tortellini from getting soggy, don’t add them to the soup bowls until serving.

• Leftover soup and cooked tortellini should be stored separately to prevent the tortellini from becoming mushy.

• I like to keep portions of cooked sausage in the freezer so I can throw this soup together even faster.

Easy Black Bean Soup

Need a busy weeknight dinner idea? This easy, but super delicious black bean soup can be on your table in less than 20 minutes!

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Items used to make this recipe:

(affiliate links)

• stockpot https://amzn.to/3Z6ROTk

• immersion blender https://amzn.to/48VjduE

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Black Bean Soup

makes 4-6 servings

Printable Recipe

Ingredients

• 1 tablespoon olive oil

• 1/2 cup diced onion

• 1 clove garlic, minced

• 2 (15-ounce) cans black beans, rinsed and drained

• 1 1/2 cups chicken stock (I used my homemade) *see note below

• 1 cup salsa (here’s a great salsa recipe)

• 1 teaspoon ground cumin

• 2 teaspoons freshly squeezed lime juice

• garnish: sour cream, scallions, cilantro, tortilla strips, etc.

Directions

1. In a large, heavy-bottomed saucepan or stockpot over med-hi heat, saute onions in olive oil until translucent, stirring frequently.

2. Add minced garlic and saute until fragrant, 30-60 seconds.

3. Add black beans, chicken stock, salsa, and cumin; stir well to combine.

4. Use an immersion blender to blend the soup to desired consistency.

5. Lower heat to medium and stir frequently until hot and bubbly, 10-15 minutes.

6. Remove from heat; stir in lime juice and serve.

Notes

• To make this soup vegetarian-friendly, use vegetable broth instead of chicken stock.

• The lime juice really takes this recipe over the top so don’t skip it. I like to keep an emergency stash of lime juice in the freezer for times when I don’t have fresh limes on hand.

• If you don’t have an immersion blender, feel free to blend the soup in a traditional blender or food processor (working in small batches, especially if the soup is hot).

adapted from allrecipes.com