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Mushroom Sausage Tortellini Soup
The warm weather of the past week is now being replaced with temperatures back below freezing so I figured it was a great day for some soup! Plus my husband had college classes tonight (which means I get to try new ideas that I know he would not touch).
This is a really simple soup to make and is made of things that I normally have on hand. I love making my own pasta, but dont always have the time to make the delicate tortellini so I keep some store bought in the freezer for a quick addition to meals.
It could easily be made dairy free and would still taste amazing! Just sub out milk for Almond milk and use regular pasta.
Tortellini Sausage Mushroom soup
4 main dish servings
1T coconut oil or butter
1 1/2 t garlic
3 c sliced mushrooms
2 mild sausage links (about 1/2 lb)
4 c chicken stock
2 c milk (I used 1c. milk and 1c. Almond milk)
2 t oregano
2 t chives
2 t parsley
1 t garlic salt
Saute both mushrooms and garlic in oil until they are wilted. Set aside
Cook sausage while breaking it into little pieces. Once all the pink is out of the meat place on paper towel and drain off access grease (the soup will be really greasy if you skip this)
Combine liquids, oregano, chives, parsley, garlic salt and sausage bring to a boil and let simmer for 5 minutes. Add Tortellini and cook according to directions. Add mushrooms, a little fresh grated Parmesan cheese and serve with a piece of crusty bread. THIS bread is seriously delicious, takes a bit of planning ahead, but pairs great this this soup!
I like to keep this warm on the back of my stove so I can eat on it all day. Tastes even better after a few days in the fridge!
I am sure that this could be made in the crock pot, I just have not tried it.
Published by KatiDCreations.com April 2014, no photos may be used without written permission. Please link to the original recipe and do not retype it out.