Kate's Spicy Sausage Tortellini Soup

"I have adapted this recipe after trying many different variations.The spicy clamato gives it lots of zip.Different vegetables work well. Just add your favorites. When I submitted this recipe I cut the ingredients in half as I usually make a huge batch and freeze half. "
 
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photo by Richard-NYC photo by Richard-NYC
photo by Richard-NYC
photo by Richard-NYC photo by Richard-NYC
Ready In:
2hrs
Ingredients:
13
Serves:
8
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ingredients

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directions

  • Steam sausage for 15 minutes to reduce fat content.
  • Let cool, and slice into bite sized pieces, removing casing if desired.
  • Spray large pot with no-stick spray.
  • Place sliced sausage in large pot with oil and let brown lightly. Remove sausage and pour off excess oil.
  • In same pot add onions,garlic, celery, carrots, and mushrooms until softened but not browned, then add back sausage.
  • Stir in seasoning, tomatoes, stock and clamato juice.
  • Bring to boil and simmer covered for 30 minutes.
  • Add frozen pasta and kidney beans; simmer covered for 20 minutes.
  • If too thick, dilute with water or more broth.
  • Season to taste.

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Reviews

  1. rebarnum
    Very yummmmm. The grocery store didn't have Clamato so I used V-8 Spicy. Delicious! Other than that I followed to the letter!
     
  2. willjoa
    Very hearty soup. I used turkey sausage and fat-free low sodium chicken broth to lighten it up. Used an extra can of broth and the full quart of clamato juice and doubled the garlic. The frozen tortellini are a great idea and made this so easy! Next time I'll add zucchini.
     
  3. Richard-NYC
    I loved this soup! It seperates the men from the boys. A true meal in one bowl. I couldn't find spicy Clamato juice so I used regular and added a few dashes of hot sauce.
     
  4. TomLuza
    This soup is so good!!! I followed the recipe except I added 2 gloves of garlic. My DH loved this too. Froze some for a later date, can't wait till we have this again. A keeper!
     
  5. bert2421
    This soup is wonderful!! I left out the mushrooms and added a little extra broth. I made a big pot of it friday night to take up to the cottage for lunch on saturday. There were just five of us but not a spoonful was left. Everyone enjoyed it tremendously. Thanks for the recipe, Kate.
     
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