Sausage and Peppers Tortellini Soup

Last week I told you about fast and easy Tortellini Soups by Sunny Anderson and I made a Mexican Chicken Tortellini Soup. Here is my second soup inspired by Sunny and Rachael's 10 Instant Supper Soups. This one is like an Italian sausage and peppers sandwich in a bowl. It is so fast to prepare, the only messy task is rolling the Italian sausage into balls. Almost everything else is just added to the pot. I LOVED the broth and peppers. That part alone taste like sausage and peppers. The spices and sausage really infused the broth with lots of flavor. Then there is all the tasty and hearty treasures of tortellini, sausage, cheese and croutons. So good! The only thing I might do different is make my own croutons or toasted baguette. The croutons really dissolve quickly in the hot broth. All in all this is another delicious speedy weeknight supper soup.







































Sausage and Peppers Tortellini Soup

Servings:  4 to 6

Ingredients

1/2 lb. reduced fat Italian sausage (pork and turkey blend)

6 cups fat-free, reduced-sodium chicken broth

16 oz. frozen peppers and onion blend

1 clove garlic, minced

1/8 tsp. red pepper flakes

1/8 tsp. Fennel seeds, crushed

1/4 tsp. Italian seasoning

9 oz. package sausage or cheese tortellini

Italian or pizza cheese blend (one with mozzarella and provolone)

Garlic flavored croutons

Directions

Remove the casing from two and a half Italian sausage links. Slice whole links into 6 pieces and half link into 3 pieces, roll each piece into a ball. Place sausage balls in a soup pot over medium high and brown on all sides. Add broth to the pot and bring to a boil. Add pepper blend and seasonings; return to a boil. Add tortellini, reduce heat and simmer 9 minutes or according to package directions. Serve garnished with cheese and croutons.

Linking to:
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Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
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Buns In My Oven: What's Cookin' Wednesday
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