Spicy Italian Sausage, Tortellini and Peppers

This one pot wonder comes together in less than 30 minutes and is a spicy mix of Italian sausage, bright and colourful peppers, easy store bought tortellini and fragrant fresh basil. Also if you like, increase the broth from 2 to 5 cups and you've got yourself a hearty, healthy soup! 

Ingredients:

12 oz (350g) Italian sausages

1 tbsp olive oil

1 onion, diced

2 or 3 peppers, sliced

2 cups chicken broth

1 - 28 oz (796ml) can diced tomatoes

12 oz (350g) tortellini

1 1/2 cups greens, like spinach, arugula

a handful of fresh basil leaves

parmesan cheese for serving (optional)

Remove the casing from the sausages and cut up the meat. I used spicy sausage so no additional spices or salt and pepper were needed. The sausage spices did it all! Add olive oil to a large skillet, add the sausage meat and cook on medium high heat. Break up the meat as it cooks. When almost cooked add the onion and peppers and continue cooking another 3-4 minutes.

Pour in the broth and canned tomatoes and add the tortellini. Bring to a boil then simmer for 10-15 minutes or until the pasta is cooked to your liking. Toss in the greens and fresh basil right before serving. That basil smells heavenly!

Serves 4

Adapted from tippsinthekitch.com

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Tortellini and Spinach

Easy, cheesy tortellini! Use fresh or frozen cheese tortellini with cream cheese and mozzarella for a creamy 30 minute casserole.

Ingredients:

12 oz tortellini

3/4 cup broth (chicken, beef or veg)

4 oz cream cheese

1/2 cup milk

1 cup chopped spinach (or any greens)

1 cup shredded mozzarella

2 or 3 large mushrooms, thinly sliced

1 tbsp butter

1/2 tsp dry basil

black pepper to taste

Cook the tortellini as per package directions.

Meanwhile simmer the broth, cream cheese and milk together. 

Heat butter in frying pan and brown the sliced mushrooms.

Add the drained tortellini to the cream cheese mix along with the mushrooms and chopped greens, basil and black pepper. (I had a package of arugula, spinach, etc greens that were getting a little too old for salad so it worked perfectly for this recipe).

Simmer 4 or 5 minutes.

If you're not working with an oven safe pan then transfer the mixture to an 8 X 8" baking dish. Top with the shredded cheese.

Bake at 400°F  15-20 minutes.

Ready to serve.

Serves 3-4

Adapted from: cooktoria.com

Cheese Tortellini Soup

Spring is here, but it's still cold out and everyone at home has the sniffles.  Good time for a hearty soup.

For this one you'll need:

350g cheese tortellini
2 hot Italian sausages
2 cloves garlic, minced
1 medium onion, sliced or chopped
2 carrots, diced
3-4 stalks celery, chopped
1 small zucchini, sliced
1 cup edamame beans
few drops of hot sauce (like Tabasco)
1 1/2 cups water
2 cups chicken or turkey broth
2 cups vegetable juice
28 oz can diced tomatoes
rind of parmesan
1 tsp basil
1 tsp oregano
1 tsp salt
1/4 tsp pepper
1/4 tsp fennel

Fill a large soup pot with water and bring to a boil.  Cook tortellini as per package directions.  Drain, rinse with cold water to stop the cooking process and toss in a large bowl with olive oil.  Set aside to add to the soup later.

Back to the soup pot......heat it up and add olive oil.  Remove casing from sausages and chop.  Add to pot, breaking up as it cooks. When nearly fully cooked add minced garlic and toss 1 minute.  Next add onion and cook until translucent.

Toss in balance of the vegetables with the parmesan rind.

Add hot sauce, water, broth, vegetable juice and tomatoes.
Season with basil, oregano, salt, pepper and fennel.  Adjust to taste.

Cook until vegetables are tender,  then simmer on low about 20 minutes.

When ready to serve add the tortellini back to the soup pot and heat up. And don't forget a bowl of freshly grated parmesan on the table.