South West Tortellini Soup

Dana Ramsey

By
@DRamsey

Now that the weather is starting to get a little cooler here in Pennsylvania, I am starting to make more soups. This one had such great flavor with the red peppers and the chipotle pepper sauce just put it over the top. I hope you will enjoy it as much as my family did. Happy Cooking :)


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Comments:

Serves:

8

Prep:

5 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 pkg
pork breakfast sausage links
1 can(s)
italian chopped tomatoes with basil
4 c
low sodium chicken broth
1 large
garlic clove minced
1 can(s)
sliced mushrooms
1 small
onion, chopped
1 tsp
dried oregano
1 tsp
crushed red peppers or 1/2 for less heat
1 tsp
chipotle chili powder
11 oz
can of green giant southwestern style corn
14 oz
frozen seviroli tortellini

Directions Step-By-Step

1
In a 3 quart saucepan or cast iron kettle, brown your sausage. (Note I asked my husband to smoke it in our smoker a little to turn it into a smoked sausage). Remove from kettle and cut it into bite size pieces. Return to the kettle or saucepan add your onions, garlic and mushrooms. Cook until veggies are done. Add
2
Next add the tomatoes, chicken broth, oregano, cayenne pepper and Chipotle pepper sauce. Add the Southwestern style corn. Bring to a boil and then simmer for 15 minutes.
3
Now add the tortellini and bring it to a boil. Reduce the heat and simmer uncovered for 5 to 8 minutes or until pasta is tender.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Pork
Regional Style: American
Hashtags: #spicy, #tortellini