Cheese Tortellini and Sausage Soup

Cheese Tortellini and Sausage Soup


94 people made this

About this recipe: 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.

Jane Lightle

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

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 .


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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