Vegetable Tortellini Soup
A family, favorite this vegetable soup with chicken apple sausage is packet full of flavor, and is a great quick & nutritious meal.
Ingredients
- 2 Tablespoons olive oil
- 1 large yellow onion
- 4 medium carrots peeled and chopped
- 3 ribs of celery chopped
- 2 medium zucchini chopped
- 1 medium yellow/ crook necked squash chopped
- 2 colored bell peppers
- 2 teaspoons minced garlic or 4 garlic cloves
- 6 cups chicken broth
- 16 ounce can tomato sauce
- 16 ounce can diced tomatoes with juice
- 14.5 ounce Great Northern or other white bean
- 3 Tablespoons fresh basil chopped - I HIGHLY recommend fresh, but if using dry, 1 Tablespoon
- 3 Tablespoons fresh italian parsley chopped- I HIGHLY recommend fresh, but if using dry, 1 Tablespoon
- 1 Tablespoon fresh thyme chopped- I HIGHLY recommend fresh, but if using dry, 1 teaspoon
- 3 bay leaves
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 24 ounce of refrigerator tortellini- if buying dry use the amount on the package for 6-8 servings.
- 12 ounce precooked chicken apple sausages
- ¾ cup parmesan cheese not powdered, but REAL.
Instructions
- Heat oil over medium low heat in a large pot.*
- Finely chop onion, carrots and celery.
- Put onions, carrots and celery in the pot and start sautéing, stirring occasionally, for 4-5 minutes.
- Chop zucchini, yellow squash and bell peppers, then add to the pot.
- Add garlic. Cook 2 more minutes.
- Add chicken broth, tomato sauce, diced tomatoes, beans, basil, parsely, thyme, bay leaves, salt and pepper.
- Turn the heat up to medium high and simmer 7 minutes.
- Add the sausage and tortellini and cook another 6 minutes. ***If using dried tortellini instead of fresh, reduce the simmer time to 4 minutes and increase the time after adding the tortellini to 10 minutes***
- Stir in the parmesan cheese and serve!
- *If you are slow at chopping veggies like me, chop veggies first!
Notes
Feel free to make it vegetarian by adding more beans and taking out the sausage. I recommend navy beans and red beans to go along with the Great Northern.
This meal stores great! I usually make a double batch then we eat it again a few days later or I freeze half for a quick meal when we're busy with kids after school activities.
Nutrition
Serving: 1large bowlCalories: 445kcalCarbohydrates: 53gProtein: 24gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 59mgSodium: 1840mgPotassium: 632mgFiber: 8gSugar: 10gVitamin A: 5678IUVitamin C: 51mgCalcium: 238mgIron: 4mg
Tried this recipe?Let us know how it was in the comments below
Tag us on Instagram!We love seeing people make our recipes. Mention @simplyscrumptiouseats_
