Sausage and Tortelloni Soup - Recipes Blogs

Sausage and Tortelloni Soup

It’s funny that I’m calling this Sausage and Tortelloni Soup when the motivation behind making it was all the vegetables that I packed into the pot. I was craving vegetables, but didn’t feel like salad, so I decided to whip up a big pot of veggi-licious soup. Last minute I decided to add some Italian […]
The post Sausage and Tortelloni Soup appeared first on Budget Bytes.

It’s funny that I’m calling this Sausage and Tortelloni Soup when the motivation behind making it was all the vegetables that I packed into the pot. I was craving vegetables, but didn’t feel like salad, so I decided to whip up a big pot of veggi-licious soup. Last minute I decided to add some Italian sausage and pasta to make it a more filling meal, and what do you know, the add-ins became the star of the show. :P
I had originally intended to use orzo for the pasta, but found some really inexpensive tortelloni at Aldi and scooped that up instead. The cheese filled tortelloni made the soup quite filling and added a good amount of flavor and texture variety. If you can’t find affordable tortelloni, you can use just about any pasta shape. If using orzo like I had planned, I’d probably add about 1/2 cup. For larger pasta shapes, I’d probably use about 1/4 pound so that it doesn’t overtake the soup.
If you want to skip the sausage and make this soup vegetarian, I’d suggest grabbing some Italian seasoning blend and adding a healthy does of that to make up for the herbs and spices that are in the sausage, which go a long way toward flavoring the entire pot. You may also want to add an extra tablespoon or so of olive oil for richness. Sausage and Tortelloni Soup

Sausage and Tortelloni Soup

This light but filling vegetable packed Sausage and Tortelloni soup is the perfect lunch for fall. Pair with crusty bread for dipping! 

1 Tbsp olive oil ($0.13)
1/2 lb. Italian sausage ($1.75)
1 yellow onion ($0.28)
2 cloves garlic ($0.16)
1/2 lb. carrots (about 3-4) ($0.45)
15 oz. can stewed tomatoes* ($0.49)
1/2 tsp dried basil ($0.05)
1/2 tsp dried oregano ($0.05)
Freshly cracked pepper ($0.03)
3 cups vegetable broth ($0.39)
3 cups water ($0.0)
8 oz. cheese tortelloni ($1.49)
1/4 lb. fresh baby spinach ($.75)

Add the olive oil and sausage to a large soup pot (if your sausage is in casings, squeeze it out of the casing). Sauté the sausage over medium heat, breaking it up into pieces as you stir, until it is browned and cooked through.

While the sausage is cooking, dice the onion and mince the garlic. Add the onion and garlic to the pot and continue to sauté until the onions are soft and transparent.

While the onions are sautéing, peel and slice the carrots. Add the carrots to the pot and sauté for just a few minutes more.

Finally, add the stewed tomatoes (with all the juices from the can), basil, oregano, and some freshly cracked pepper. Use your spoon to break the tomatoes into smaller pieces.

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