Tortellini Soup
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1⁄2 lb sliced sausage (polska kielbasa or my favorite "Aidells Chicken Apple Sausage")
- 1 medium onion, coarsely chopped
- 4 1⁄2 cups water
- 3⁄4 teaspoon dried basil
- 3⁄4 teaspoon dried oregano
- 3 carrots, sliced
- 3 cans condensed tomato soup
- 8 ounces uncooked tortellini (dried or frozen)
- 1 cup frozen peas
- grated parmesan cheese
directions
- Brown sausage and onion in 4 quart pot until sausage is light brown (don't overcook), drain.
- Stir in remaining ingredients except peas and cheese.
- Heat to boiling; reduce heat.
- Cover and simmer until tortellini is tender about 10-15 minutes.
- Add peas, continue cooking 5 minutes.
- Serve with cheese sprinkled on top.
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Reviews
-
I used a beef smoked sausage and some mini raviolis that I hand on hand for this soup. I also questioned the addition of 3 cans of tomato soup and instead used one can of Progresso Hearty Tomato and about 2 cups of chicken broth. I stirred in a couple of generous handfuls of fresh spinach with the frozen peas for an added veggie boost. This was a quick soup for a busy night.
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Sooooooooo easy and Sooooooooo good!!! Hubby asked me several times to make sure this one stays a definite keeper. I have several picky eaters as a mom of four and this recipe appeals in some way to each of them. We love polish sausage and so I double or triple the amount, especially for the kids who do nothing but pick out the meat and pasta. Thanks for such a quick and easy all-in-one meal! It is so enjoyed that it is a sad day when the leftovers are gone!!
RECIPE SUBMITTED BY
twinsplusonemom
Waukesha, WI
I love food! I believe naming your recipe is just as important as the ingredients. If it sounds good, the kids will have a positive attitude towards it, before they even take a bite.
I'm a stay at home mom of three (twins almost 16 years old and an 8-year old). I'd rather cook than clean.
I spend hours pouring over my cookbook collection and even more time with my cooking magazines, cutting and pasting recipes into my own binders.
If I had a month off, I'd take my family to Florida and Mexico. We'd sit on the beaches and eat fresh seafood forever! And of course, DH and I would enjoy endless Coronas and Tequila Sunrises while our very competant nanny watches the kids.