Tortellini Soup
- thefarmerishwife
- Oct 18
- 1 min read
It's beginning to look at lot like SOUP SEASON! With it starting to get colder outside, I hope you enjoy this soup as much as I do!
-ShaeLynn
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
In 1 Tbs olive oil, sauté the chopped onion, garlic, carrots, and celery. Then add in the hot sausage and cook together until meat is cooked.
2
Add in chicken broth, stewed tomatoes, beans, and seasonings.
3
Bring to a boil, taste, and adjust seasonings as needed.
4
Add and cook the tortellini in the soup.
5
Add cream and kale in at the end.
6
Taste one last time, and Enjoy!
Instructions
1 Tbs olive oil
4 cloves of garlic - chopped
2-3 medium carrots - chopped
2-3 stalks of celery - chopped
Half an onion - chopped
1 lb hot sausage
5-8 cups of chicken stock
2 - 16 oz cans of stewed tomatoes
1 can of white northern beans - drained
1-1/2 Tbs dried rosemary
1-1/2 Tbs dried oregano
1-1/2 Tbs dried basil
1-1/2 Tbs dried parsley
1-1/2 Tbs Kirkland No Salt Seasoning (optional)
salt and pepper to taste
24 oz package of 5 cheese tortellini
1 cup heavy cream
2-3 cups of chopped kale
Soup Ingredients
Tortellini Soup
ShaeLynn Mulleneaux
This is a comforting and hearty soup, great for soup season!
Servings :
Calories:
Prep Time
30 min
Cooking Time
20 min
Rest Time
0 min
Total Time
50 min
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