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 :)


★★★★★ 1 vote

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

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.

Printable Recipe Card

About South West Tortellini Soup

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

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