Recipe by lilypad722
I wanted to make some soup on a cold day, but was tired of plain tomato or vegetable soup. So I played around with a few ingredients and came up with this. Hope you like it. I know I do. Oh and feel free to use some diced onion instead of the minced, but my dh can't handle fresh onion so i have to use the other. Sometimes i'll throw in some chopped cabbage too.
Top Review by lazyme
Really yummy soup! I didn't have tomatoes with green pepper and celery, so added those separately. Also used tri-color dried tortellini which worked nicely. Thanks for sharing this nice simple keeper. Made for Best of 2012 Tag.
- 453.59 g reduced-fat sausage
- 907.18 g box low-fat chicken broth or 907.18 g box low sodium chicken broth
- 411.06 g can diced tomatoes with green pepper celery and onion
- 425.24 g can tomato sauce
- 236.59 ml sliced button mushroom
- 14.79 ml minced garlic
- 14.79 ml minced onion
- 14.79 ml italian seasoning
- 4.92 ml ground pepper
- 283.49 g package cheese tortellini
Directions See How It's Made
- In a large pot, brown the sausage over medium-high heat with minced garlic and minced onion.
- Pour in the chicken broth and use a wooden spoon to get up all the brown bits from the bottom of the pan.
- Add in diced tomatoes, tomato sauce, Italian seasoning, pepper, and mushrooms.
- Reduce heat to low/medium low and let simmer for at least 30 minutes, but the longer you let it cook, the better flavor it will have.
- Add the tortellini and let cook through, about 10 minutes (I use frozen tortellini so it takes longer, but would be shorter if you use fresh or refrigerated).
- Serve and enjoy.