south west tortellini soup
(1 rating)
Now that the weather is starting to get a little cooler here in Pennsylvania, I am starting to make more soups. This one had such great flavor with the red peppers and the chipotle pepper sauce just put it over the top. I hope you will enjoy it as much as my family did. Happy Cooking :)
(1 rating)
yield
8 serving(s)
prep time
5 Min
cook time
20 Min
method
Stove Top
Ingredients For south west tortellini soup
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1 pkgpork breakfast sausage links
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1 canitalian chopped tomatoes with basil
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4 clow sodium chicken broth
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1 lggarlic clove minced
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1 cansliced mushrooms
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1 smonion, chopped
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1 tspdried oregano
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1 tspcrushed red peppers or 1/2 for less heat
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1 tspchipotle chili powder
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11 ozcan of green giant southwestern style corn
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14 ozfrozen seviroli tortellini
How To Make south west tortellini soup
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1In a 3 quart saucepan or cast iron kettle, brown your sausage. (Note I asked my husband to smoke it in our smoker a little to turn it into a smoked sausage). Remove from kettle and cut it into bite size pieces. Return to the kettle or saucepan add your onions, garlic and mushrooms. Cook until veggies are done. Add
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2Next add the tomatoes, chicken broth, oregano, cayenne pepper and Chipotle pepper sauce. Add the Southwestern style corn. Bring to a boil and then simmer for 15 minutes.
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3Now add the tortellini and bring it to a boil. Reduce the heat and simmer uncovered for 5 to 8 minutes or until pasta is tender.
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