Thank you all so much for the kind words, support, and encouragement over this last month as we adjusted to life with a little one. I hope you enjoyed meeting some of my blogger friends through the guest posts. I am so thrilled to be back in the kitchen and here with you today to share this Creamy Chicken Sausage, Tomato, and Tortellini Soup. It’s a fabulous, comforting one pot meal recipe that freezes beautifully for a quick thaw and eat meal!
For the first time in the history of my life, I actually craved a hot, hearty soup in July this year. The weather had been dreary for days. Rain, clouds, and general gloom were hanging over the city, and all I wanted was a great big bowl of comforting soup.
So against every bit of common sense and seasonal awareness within me, one mid-July day I dragged out my giant dutch oven and set about making this Chicken Sausage, Tomato, and Tortellini Soup. Every time I use my dutch oven I feel like a true medieval woman, throwing odds and ends in a giant cauldron, and boiling them together in the back of some filthy old tavern in Europe.
Okay, maybe my imagination gets the best of me sometimes, but there is something incredibly satisfying about making a big ol’ pot of soup. This one is filled with chicken sausage, tomatoes, onion, garlic, zucchini, and baby spinach. It tastes summery, but a touch of cream, Parmesan, and cheesy tortellini makes this hearty and filling enough to serve year round. If you’re making this long after the basil plants have surrendered, feel free to sub dried herbs and/or replace the fresh spinach with a bag of frozen spinach.
I wasn’t kidding about this making a giant pot of soup. It could easily serve a crowd, but it’s also great for freezing. We enjoyed this in July, and then I sealed up the leftovers and stuffed them in the freezer, imagining my future newborn-baby-momma-self might look back and thank my pregnant-in-July self for this bit of foresight. Turns out, having a few quick weeknight meals on hand is invaluable when it’s 7:30, you’re bouncing a crying baby, there’s spit up on your yoga pants, and the hangry is imminent. The key to freezing this soup is to omit the tortellini. On the first night we made this, I only added enough tortellini for our two bowls. When I reheat it, I just dump it back in my cauldron, bring the mixture to a boil, and add the remaining tortellini. This keeps the pasta from getting super soggy, and, let’s be real, nobody likes soggy pasta.
I hope you enjoy this cauldron of goodness as much as our family does!
- Olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 6 chicken sausage links (I used a garlic and mozzarella variety), sliced
- 4 cups chicken broth
- 1 28 ounce can diced tomatoes, undrained
- 1 14 ounce can tomato sauce
- 1 large zucchini, sliced
- 19 ounces frozen tortellini
- 4 cups baby spinach
- ½ cup heavy cream
- ½ cup Parmesan cheese
- ¼ cup fresh basil, roughly chopped
- 2 Tablespoons fresh parsley, roughly chopped
- Salt and Pepper to taste
- Additional basil and Parmesan cheese for topping
- Coat the bottom of a large dutch oven with olive oil and heat over medium heat. Add the onion and saute until softened, about 4 minutes. Add the garlic and saute until fragrant. Add the sliced chicken sausage and cook , stirring occasionally until heated through.
- Stir in the chicken broth, diced tomatoes, and tomato sauce and bring the mixture to a boil. Add the zucchini and cook for 2 minutes, then add the frozen tortellini and cook for another 5 minutes, or until tortellini is tender and hot clear through.
- Remove the mixture from heat, and stir in the spinach until wilted. Stir in the cream, Parmesan cheese, basil, and parsley. Season to taste with salt and pepper if needed. Serve warm with additional fresh basil and Parmesan cheese for topping, if desired.
Looking for more meals great for new moms? Try this comforting Johnny Marzetti recipe!