Soups & Stewscountryliving5.0
Sausage-and-Tortellini Soup
Chicken stock turns this excellent pasta dish into an even better soup.
👥 4 Servings⏱️ Prep & Cook: 5h 45m⏳ Prep: 25 min👤 Marian Cooper Cairns📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●slow cooker
- ●bowl
- ●oven
📝 Preparation Steps
1
Heat oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up into large chunks with a spoon, until browned, 6 to ⏱️ 8 minutes. Remove with a slotted spoon to a 6-quart slow cooker; reserve skillet. Add wine to reserved skillet and cook, scraping up brown bits, until thickened, ⏱️ 30 seconds; add to slow cooker.
2
Add onion, celery, garlic, stock, Italian seasoning, fennel seeds, bay leaf, and 1/2 teaspoon pepper to slow cooker and stir to combine. Cover and cook until vegetables are tender, on low for 5 to ⏱️ 6 hours or high for 2 to ⏱️ 3 hours.
onion, chopped1bay leaf1
3
Stir in escarole and tortellini; cover and cook until escarole is wilted and tortellini is tender, 14 to ⏱️ 16 minutes on low or 4 to ⏱️ 6 minutes on high. Season with salt and pepper. Serve topped with Pesto Croutons.
4
Make the Pesto Croutons: Preheat oven to 400 degrees F. Stir together pesto and olive oil in a bowl. Add ciabatta bread and toss to coat. Bake until toasted, 10 to ⏱️ 12 minutes.
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