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south west tortellini soup

(1 rating)
Recipe by
Dana Ramsey
Somewhere in, PA

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 :)

(1 rating)
yield 8 serving(s)
prep time 5 Min
cook time 20 Min
method Stove Top

Ingredients For south west tortellini soup

  • 1 pkg
    pork breakfast sausage links
  • 1 can
    italian chopped tomatoes with basil
  • 4 c
    low sodium chicken broth
  • 1 lg
    garlic clove minced
  • 1 can
    sliced mushrooms
  • 1 sm
    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

How To Make south west tortellini soup

  • 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.

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