Soup season is right around the corner for me. It may already be in full swing for some of you. I make soup all the time, but I rarely actually write down the recipe because it’s usually “a little of this, a little of that” and when I’m cooking at night, measurements are not going to happen.
Today though, I decided it was time to write this one down. I’m not a vegetable sneaker mom by any means, but there are times when I add extra veggies to pretty familiar foods just to get more in.
This soup is an easy one to pile on the veggies, here’s your list:
It’s an easy soup to stretch as well. I use 2 sausage links for 4 people and I think that’s plenty with the other goodness in this soup, especially the tortellini. Pair it with a green salad to add even more vegetables at dinnertime.
I have some pretty busy kids and that means my days are pretty busy too and if I can get everything in one bowl for dinner, it’s a win. I love one bowl meals, they are my absolute favorite.
This is a forgiving soup, which means you can switch things out, add, or subtract and you’re still going to have a great soup. Here are some ideas for you:
- Add in a drained and rinsed can of white beans
- Nix the cream and have a broth based soup
- Add cooked and shredded chicken instead of sausage
- Add more vegetables, such as celery, artichokes, or green beans
Enjoy and if you like it, let me know!Print
2 tablespoons extra virgin olive oil
1 small yellow onion, diced (about 1/2 cup)
1 small zucchini, diced (about 1 cup)
2 cloves garlic, minced
1 cup shredded carrots
1, 14ounce can diced tomatoes
3 cups low sodium chicken or vegetable stock
1, 9 ounce package cheese or spinach tortellini
2 big handfuls baby spinach
2 fully cooked sausage links, sliced thin (can use chicken sausage, pork sausage, or turkey sausage)
1/2 teaspoon Italian seasoning
1/3 cup heavy cream
1/4 teaspoon salt (optional, if you need it)
1/4 teaspoon red pepper flakes (optional, if you like it)
Shredded parmesan cheese
In a medium Dutch oven over medium heat, add olive oil, onions and zucchini – saute until onions are translucent, about 3-4 minutes.
Add garlic and saute for an additional minute.
Add carrots, tomatoes, and stock and allow for the soup to come to a simmer.
Add tortellini and cook for 3-4 minutes (or the time specified on the package).
Stir in the spinach, sausage, and Italian seasoning, and heavy cream.
If you need extra salt, add 1/4 teaspoon and red pepper flakes.
Garnish with shredded parmesan.
This recipe calls for fully cooked sausage. There are excellent fully cooked chicken sausages that can be used for this recipe. If you choose to use a raw sausage, ensure you fully cook it before beginning on the soup.