south west tortellini soup
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 :)
prep time
5 Min
cook time
20 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 package pork breakfast sausage links
- 1 can italian chopped tomatoes with basil
- 4 cups low sodium chicken broth
- 1 large garlic clove minced
- 1 can sliced mushrooms
- 1 small onion, chopped
- 1 teaspoon dried oregano
- 1 teaspoon crushed red peppers or 1/2 for less heat
- 1 teaspoon chipotle chili powder
- 11 ounces can of green giant southwestern style corn
- 14 ounces frozen seviroli tortellini
How To Make south west tortellini soup
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Step 1In 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
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Step 2Next 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.
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Step 3Now 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Soups
Keyword:
#spicy
Keyword:
#tortellini
Ingredient:
Pork
Culture:
American
Method:
Stove Top
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