Tortellini and Sausage Soup

February 06, 2013

160

This soup freezes well as long as you cook the noodles till chewy, not soft. On cooking day, bake some breaksticks and serve with this soup for a wonderful combination.

4 1/2 c. cooked/drained Italian sausage (mild for my kiddos)
4 1/2 c. refrigerated tortellini pasta (we love the ones they sell at Costco)
2 can evaporated milk (or equivelant half and half cream in the dairy section)
2 cans chicken broth
1 can diced tomatoes with liquid
1-1/2 tbsp. oregano
1- 1/2 tbsp. parsley
1- 1/2 tbsp. chives
1 chopped green onion (optional)
1 c. chopped white mushrooms (optional)
1/2- 1 cup baby spinach, rinsed (optional)
salt and pepper to taste
Parmesan cheese

Bring all ingredients EXCEPT the pasta to a boil and simmer about 15 minutes. If eating tonight: Add tortellini and boil till noodles are soft. Sprinkle with freshly grated parmesan cheese and serve. FREEZING Instructions: Cook pasta till al dente (chewy) then cool and bag. Thaw overnight before cooking day. Pour contents of bag into a pot and boil till noodles are soft. (The photo shows this recipe made omitting the milk and replacing it with the equivalent chicken broth)

Nutritions

Calories
95

Sodium
277mg
11% DV

Fat
0.7400000000000002g
1% DV

Protein
5g
11% DV

Carbs
16g
5% DV

Fiber
1g
6% DV