Sausage Tortellini Soup

This soup is on my Win-Win List. It’s a win because it’s cheap and freezable, and it’s a win because I have had every age from 2-70 enjoy it . . . how often can you say that?? It also makes a ton, is healthy, is easy to make . . . so Win-win-win-win?

I will say, to make this, especially if you are doing it as part of a freezer club and need to make six meals at once, there are a couple of tools that are VERY helpful. If you have not invested in a mandolin, it is so worth it when thin slicing all those carrots. And for dicing the onions and garlic, I love my chopper! Saves on tears and hand cramps- trust me!!

I hope you and all of your 2-70 year olds enjoy it as much as my family does!

Adapted from Thriving Home

Tortellini and Sausage Soup

16 oz. Mild Italian Sausage, crumbled
olive oil
1 onion, diced
1/2 jalapeño pepper, seeded and diced (or more if you like it spicier!)
4-5 medium carrots, sliced
3-4 stalks celery, sliced
4 garlic cloves, diced
1 zucchini, quartered and sliced
2 (14 oz, non-marinated) can quartered artichoke hearts, coarsely chopped
1 (14oz) can diced tomatoes with basil and garlic seasoning (liquid and all)
1 (28oz) can tomato sauce
2 cans French Onion Soup
4 cups Vegetable, chicken or beef broth
1 cup frozen corn
1 package frozen cheese tortellini

Optional:
Spinach leaves
Parmesan cheese

Instructions:

In a LARGE stockpot, heat olive oil.

After prepping your carrots, celery, jalapeño, zucchini and onion, sauté in olive oil over medium heat until they begin to soften (about 5 minutes).

Add diced garlic and stir constantly for about 1 minute.

Add remaining ingredients, except for sausage and tortellini. Bring to a simmer for 15-20 minutes.


***If you are freezing, stop here, cool, and bag to enjoy at a later time. After defrosting, continue with the following steps**

Meanwhile, cook sausage in a separate pan. Drain and pat dry. Add to soup mix.

Add in tortellini. Cook for approximately 5 minutes, or until done.

Add salt and pepper to taste.

Optional:
In the last minute, add in fresh spinach leaves. Allow to wilt before serving

Top with grated Parmesan cheese.