This is my new favorite soup and I am so happy that it is finally soup season again. My brother and I have been sharing soup recipes via email. I tried this Green Enchilada something or other soup that called for masa harina and I thought that you could replace that with ground corn meal. Nope. That soup had a weird texture to it and I thought that the White Chicken Chili soup was far better.
I’ve been trying to cut back on carbs and sugars and making soup is a good way to do that. However, in order for the soup to be filling it has to have some kind of protein in it like chicken or sausage. Otherwise it is just an appetizer to me. This soup is so very filling and there’s enough to take for leftovers a couple days to work this week!
1 lb Italian sausage (if it is in casing take it out)
1 medium sweet onion
1 tsp. minced garlic
¾ cup diced carrots
1 32oz box low sodium chicken broth
4 cups water
1 can original Rotel tomatoes
2 tbs. Italian seasoning
1 tsp. each salt and pepper
1 tsp. garlic powder
2 tbs. tomato paste
19 oz package frozen cheese tortellini
Shaved or shredded Parmesan cheese
In a Dutch oven or soup pot, over med heat, start browning you Italian sausage chopping it up as you go like you would ground beef. Once it starts browning throw in your onion and garlic and let it start to sweat for about 2 minutes you don’t want to let it brown. Then throw in the carrots. Keep tossing it around until the onions are opaque and the sausage it cooked through. Pour in the chicken broth, water, Rotel tomatoes, Italian seasoning, salt, pepper, garlic powder and tomato paste. Let it simmer together for 30 minutes. Taste and add more salt if you require it but keep in mind you are going to add Parmesan cheese which is salty as well. Throw in the frozen tortellini and simmer for another 10 minutes or until the tortellini is cooked through. Serve this Italian Tortellini Soup hot and top with Parmesan cheese. You can try it without but I promise you the Parmesan makes this dish.