Sausage and Tortellini Soup Recipe
Introduction
Sausage and Tortellini Soup is the perfect comfort food for any season. This hearty soup combines the savory flavors of Italian sausage, cheese-filled tortellini, and a rich tomato broth to create a satisfying meal that will warm your heart and soul. Whether you’re looking for a quick weeknight dinner or a cozy weekend treat, this recipe has got you covered.
Ingredients You’ll Need
- 1 pound of Italian sausage (mild or spicy, based on your preference)
- 1 small onion, finely chopped
- 3 cloves of garlic, minced
- 1 can (28 ounces) of diced tomatoes
- 1 can (8 ounces) of tomato sauce
- 4 cups of chicken broth
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1/2 teaspoon of red pepper flakes (adjust to taste)
- 1 package (9 ounces) of refrigerated cheese tortellini
- 2 cups of fresh spinach leaves
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
- Fresh basil leaves for garnish (optional)
Instructions
1. Brown the Sausage
- In a large soup pot or Dutch oven, cook the Italian sausage over medium-high heat. Break it into small pieces with a spatula as it cooks. Once the sausage is browned and cooked through, transfer it to a plate and set it aside.
2. Sauté the Onion and Garlic
- In the same pot, add the chopped onion and minced garlic. Sauté them in the sausage drippings until the onion becomes translucent, about 2-3 minutes.
3. Add Tomatoes and Broth
- Pour in the diced tomatoes, tomato sauce, and chicken broth. Stir well to combine.
4. Season the Soup
- Add the dried basil, dried oregano, and red pepper flakes to the soup. Season with salt and pepper to taste. Bring the soup to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld together.
5. Cook the Tortellini
- Add the refrigerated cheese tortellini to the simmering soup. Cook according to the package instructions, usually for about 7-9 minutes, or until the tortellini are tender and float to the surface.
6. Return Sausage to Soup
- Once the tortellini are cooked, return the browned sausage to the soup. Stir to combine and heat through.
7. Add Fresh Spinach
- Just before serving, add the fresh spinach leaves to the hot soup. Stir until the spinach wilts and becomes tender.
Serving
- Ladle the Sausage and Tortellini Soup into bowls. Garnish with grated Parmesan cheese and fresh basil leaves if desired. Serve hot with crusty bread for a complete meal.
Enjoy Your Sausage and Tortellini Soup!
This delightful soup is sure to become a family favorite. The combination of savory sausage, cheesy tortellini, and the rich tomato broth makes for a truly comforting and satisfying dish. Whether it’s a chilly winter evening or a casual dinner with friends, this recipe is a winner. Enjoy!
Give it a try, and you’ll have a warm and flavorful meal ready to share with your loved ones.
Source: midwestniceblog.com
Jalapeno Cheddar Pretzel Twists Recipe
Jalapeno Cheddar Pretzel Twists are a delightful and spicy twist on the classic pretzel. Combining the soft, chewy texture of traditional pretzels with the zesty kick of jalapenos and the rich flavor of cheddar cheese, these pretzel twists are perfect for snack time, parties, or any time you crave a deliciously savory treat.
Ingredients
- 1 1/4 cups warm water
- 2 1/2 teaspoons active dry yeast
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 3-4 cups flour
- 2 medium jalapenos seeded and finely minced
- 2 cups shredded cheddar cheese
- 4 cups very hot water
- 1/4 cup baking soda
- 1 egg + 2 tablespoons water
- Coarse salt for sprinkling
- 2 tablespoons melted butter
Instructions
Preheat oven to 450 degrees. Line a large baking sheet with parchment paper.
In a stand mixer fitted with the dough hook, combine the water, yeast and sugar. Let stand for 5-10 minutes, or until mixture is frothy. Stir in the salt.
Add 3 cups of the flour to the mixer and stir to combine. Mix in the jalapenos and cheese. Add the remaining flour, as needed, a little bit at a time, until the dough comes together in a ball and is slightly tacky, but not sticky. You may not use all the flour.
Fill a large bowl with the hot water. Stir in the baking soda until dissolved. In a small bowl, whisk together the egg and water to create an egg wash; set aside.
On a lightly floured countertop, divide the dough into four equal sections. Roll each section into a log and cut the log into three pieces. Repeat with the remaining dough. You should have 12 equal pieces of dough.
Roll each segment of dough into a rope 18-24 inches long. Fold the rope in half, then twists the two segments of rope together. Pinch the ends together and tuck underneath. Place pretzel twist on the prepared baking sheet and repeat with the remaining dough.
Transfer each pretzel twist into the hot water mixture for about 30 seconds. Using a slotted spoon, transfer the pretzels back to the baking sheet. Re-twist pretzels as needed. Brush each pretzel with the egg wash, then sprinkle with coarse salt.
Bake for 8-10 minutes, or until pretzels are golden brown. Let cool slightly, then brush with melted butter.