Sausage and Tortellini Soup

It’s soup season and soup season makes me very happy. This particular soup is incredibly flavorful and gets two thumbs up from my family, despite being made from just a few simple ingredients. If you keep fresh tortellini in the fridge and precooked sausage in the freezer, you can have steaming bowls of hot soup ready as little as 20 minutes.

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Items used to make this recipe:

(affiliate links)

• 6 quart stockpot https://amzn.to/3Di9OSg

• beef bone broth https://amzn.to/3ZMGVFk

• beef stock https://amzn.to/3P1DlSK

• cannellini beans https://amzn.to/3BzxO2W

• cheese-filled tortellini https://amzn.to/3ZYiztJ

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Sausage and Tortellini Soup

makes 6 hearty servings

Printable Recipe

Ingredients

• 6 cup beef bone broth or beef stock

• 1 pound crumbled sweet italian sausage, cooked and drained

• 16 ounces frozen mixed vegetables (peas, carrots, green beans, corn, okra, etc)

• 3 cups cooked cheese-filled tortellini

• optional garnish: grated parmesan, croutons (try my recipe), chopped scallions, chopped parsley

Directions

1. In a 6-quart stockpot, heat beef bone broth, cooked sausage, and vegetables until hot and bubbly.

2. Place 1/2 cup cooked tortellini in each bowl and top off with hot soup.

3. Garnish if desired and enjoy!

Notes

• To make this soup even more hearty, add a can of drained cannellini beans.

• To prevent the tortellini from getting soggy, don’t add them to the soup bowls until serving.

• Leftover soup and cooked tortellini should be stored separately to prevent the tortellini from becoming mushy.

• I like to keep portions of cooked sausage in the freezer so I can throw this soup together even faster.

Caesar Dressing

Legend has it, Caesar dressing was invented 100 yeas ago by an Italian immigrant living in Mexico. I have no idea if the story is true, but there’s good reason why the popularity of this dressing endures after all these years - everyone adores it. This version is super easy to make at home, and for those who are squeamish about eating raw egg yolks, none are required to make this recipe.

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Items used to make this recipe:

(affiliate links)

• classic microplane grater https://amzn.to/3AUQARP

• anchovy paste https://amzn.to/3CEkieh

• Worcestershire sauce https://amzn.to/3YNVYy5

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Caesar Dressing

makes approximately 1 1/4 cup

Printable Recipe

Ingredients

• 1 cup mayonnaise

• 2 cloves garlic, grated

• 2 teaspoons fresh lemon juice

• 1 teaspoon anchovy paste (see notes)

• 1 teaspoon worcestershire sauce (see notes)

• 1/4 teaspoon kosher salt

• 1/4 teaspoon freshly cracked black pepper

• 1/2 cup finely grated parmigiano reggiano cheese (about 1 ounce, by weight)

Directions

1. In a medium mixing bowl, whisk together all ingredients. For best flavor, make at least an hour before using. Refrigerate leftovers in an airtight container for up to a week.

Notes

• You can substitute 1-2 mashed anchovy fillets for the anchovy paste.

• You can substitute soy sauce or liquid aminos for the worcestershire sauce.

• I use a microplane grater to finely grate the parmigiano reggiano cheese.