Cheese Tortellini and Sausage Soup

    (105)
    1 hour

    This hearty soup is easy to make and is really tasty. It's a little like a minestrone, but cheese filled tortellini are used instead of pasta shapes. You can of course use dried pasta shapes, if you wish.


    94 people made this

    Ingredients
    Serves: 6 

    • 1 tablespoon olive oil
    • 5 large mushrooms, chopped
    • 2 large leeks, cleaned and cut into 5mm thick rounds
    • 1.5 litres chicken stock
    • 4 chicken sausages, sliced in 7.5mm rounds
    • 250g dried cheese tortellini
    • 3 cloves garlic, finely chopped
    • 3 tablespoons hot pepper sauce, such as Tabasco(TM) or to taste
    • salt and pepper to taste
    • 5 sprigs chopped fresh coriander, for garnish

    Method
    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. Place the olive oil in a frying pan and heat over medium-high heat. Stir in the mushrooms and leeks; cook and stir until they soften, about 5 minutes. Set aside until needed.
    2. Meanwhile, pour the chicken stock into a large pan and bring to the boil over medium-high heat. Add the sausage, tortellini, garlic and hot sauce. Reduce heat to medium and stir in the mushrooms and leeks. Cover and simmer soup mixture for 30 minutes. Serve garnished with coriander .

    Ingredients

    If chicken sausages can't be found, use pork or any other sausages you like. If dried cheese tortellini is unavailable, switch to 500g fresh, but drop into the soup about 3-5 minutes before serving.

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    Reviews & ratings
    Average global rating:
    (105)

    Reviews in English (86)

    by
    39

    I loved this!. I can only give it 4 stars because you'll need to tweak a little... Follow the directions in the recipe, but don't put the totellini in until time specified on the package. Mine said cook for 2 minutes. If you put in for the full 30 minutes as recipe states, you'll have over cooked pasta! I forgot to buy mushrooms so I had to leave them out, but I really want to try it again with them. This was my first time cooking with leeks and I really liked the flavor; I asked my produce guy and he suggested to only use the white part of them.. I also only used 1 Tablespoon of tobasco and it was just right for our liking! After about an hour the tortellini starts to soak up the liquid, so you may want to add an extra cup of broth. Hubby loved it and I did too! Will make again and again!..Thanks!  -  04 Jan 2009  (Review from Allrecipes US | Canada)

    by
    29

    I'm giving this 4 stars only because I tweaked the recipe a little but it was an excellent base. Following another's post I used the spinach and feta sausage. I used the 3 cheese tortellini but it came with spinach pasta. I used chicken stock instead of chicken broth for a richer base. I doubled the recipe because we have a big family and that made the recipe call over just over a 1/4 cup of hot sauce!!! That would have killed us!!! I used Tabasco and measured, added and tasted after each tablespoon and ended up with 2 1/2 tablespoons for the amount of liquid. I added chopped baby spinach just before I served this and it was an excellent addition. I served it with crusty bread and it was a fabulous meal. All of that being said, as others have shared, I was skeptical at first that this would have any flavor at all. But evidently, just the stock with the hot sauce and salt and pepper were enough. I assume that the stock also picked up the flavor of the sausage and other veggies as it cooked as well. Very good soup and hubby says I get a gold star for this one : )  -  31 Mar 2008  (Review from Allrecipes US | Canada)

    by
    26

    I must admit, this recipe didn't sound like it would wow me, but boy was I wrong! There's something about the combination of sausage and tortellini in chicken broth with fresh cilantro and hot sauce - WOW! The flavors all mesh beautifully and develop into the most tasty, delicious soup I've had in a LONG time. Definitely give this one a try - it's amazing how much flavor you get with minimal ingredients! Oh, also, I didn't have leeks on hand so I used a whole onion instead and it was fantastic.  -  13 Nov 2007  (Review from Allrecipes US | Canada)

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