Sausage and Tortellini Soup

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage reduces fat while still providing flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is a lower-calorie option.

Parmesan cheese

🥗Healthier: Nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

tortellini

🥗Healthier: whole wheat tortellini

💰Cheaper: pasta shapes

Whole wheat adds fiber; other pasta shapes are often less expensive.

Brown 1 pound of Italian sausage in a skillet until fully cooked.

Drain the fat from the cooked sausage using a colander and rinse it under hot water.

Blot the sausage with paper towels to remove excess fat before adding it to the soup.

Add 1 can of beef broth, 1 can of Italian stewed tomatoes, and 1 can of French onion soup to the skillet.

Add 2 cups of water to the mixture and stir well.

Chop a small head of cabbage into bite-sized pieces, yielding about 2 cups, and add it to the soup.

Bring the soup to a boil uncovered for 8 to 10 minutes to keep the vegetables vibrant.

Add fresh or frozen tortellini to the soup and bring it back to a simmer.

Simmer the soup for 6 to 7 minutes or until the tortellini is tender.

Serve the soup garnished with parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens