South West Tortellini Soup

Dana Ramsey


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 :)

pinch tips: Slow Cooker/Crock Pot Hints





5 Min


20 Min


Stove Top


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

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
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.
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