Sausage White Bean Tortellini soup

A hearty soup is a wonderful meal on a wintry day. I make large batches of soups freezing in individual containers to always have different soups ready to eat all winter long. My Sausage White Bean Tortellini Soup is healthy and tasty my favorite combination! I’ve use chicken sausage and vegetable broth to cup down on fat and calories while keeping the soup hearty and flavorful. I also use low sodium vegetable broth adding a small amount of salt to the soup. If you use aromatic root vegetable such as garlic, shallots, and fennel while adding strong spices such as thyme you do not need salt to flavor the soup.

Chicken Sausage White Bean Soup

5-6 chicken sausage

2 tablespoons olive oil

4 cloves garlic, minced

1 cup chopped shallots

1/2 cup fennel, chopped

4 cups vegetable  broth, either homemade or store bought.  I use low sodium.

1 15-ounce can white beans, such as cannellini rinsed and drained

1/2 teaspoon pepper

1 teaspoon salt

1 teaspoon dried french thyme

1  8- to 9-ounce package of your favorite refrigerated tortellini

Fresh grated Parmesan cheese

Bake  sausage in 375 F oven for 20-25 minutes. Sausage should be browned. Drain on paper towel and set aside.

Heat olive oil in large stock pot. Add garlic, shallots and fennel cooking on low for 10 minutes, don't brown.

Add chicken broth, white beans, pepper, salt and thyme. Simmer for 10 minutes. Slice sausage into 1 inch slices then add to soup. Add tortellini cover and simmering for an additional 10 minutes

Serve hot plain or sprinkle with freshly graded Parmesan cheese.

Enjoy!


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