Sausage Tortellini Soup

Pasta should be cooked separately, adding it directly to the soup creates a starch taste that detracted from an otherwise excellent, and easy to make, recipe.

I used a mix of asparagus, green beans, and frozen peas. Thought this was fantastic, and it's something I'll likely make again as it reheats well (though next time I'll portion the tortellini out per meal). Thanks

Throwing a few pieces of Parmesan rind into the broth might be interesting.

I almost never post comments, but I have to say I thought this soup was delicious. I subbed vegan sausage and vegetable broth to make it vegetarian. I will definitely be making this again!

I added a 1/4 cup of white wine, some onion and a jalapeño. Also I used apple chicken sausages. Made it sweeter and a bit smoky

It is best if the pasta takes up some of the soup taste, but I agree some pasta may release some starch. Fresh pasta can be used directely in the soup, but it might be a good idea indeed to pre-cook dried pasta and put it in the soup only for the last minutes.

This was easy and amazing; used TJ sweet Italian sausage, squeezed out of the casing and browned; smaller fennel bulb; TJ fresh spinach tortellini; homemade chicken broth; frozen green beans, chopped; green peas; and chopped up kale. Added in chopped fennel fronds and shaved grana padana cheese. Served with garlic naan. Perfect for a cool day.

Really tasty, hearty, and filling. I used sliced carrots and put those in at the same time as the broth to make sure they got cooked. We tried the parmesan, but decided it was unnecessary as the soup has lots of flavor and richness.

I followed the recipe pretty close to exactly (reducing the size by about 1/3, as I live alone). I used fresh asparagus, frozen peas, spinach chicken sausage, and 3-cheese tortellini. Mmmm... love it, even though fennel is not always something I like. I'm eating my second bowlful now, and looking forward to leftovers...

Delicious recipe! I added a couple tablespoons of Mirin to this after the boil/simmer step, and it really rounded it out nicely.

A good classic recipe. I made my own broth, and used 2x kale. Garlic gouda chicken sausage plus spinach tortellini were great additions.

Another delicious and simple recipe from Ali Slagle. Easy to riff on - I used mild Italian pork sausage, fresh asparagus, frozen peas, and a few leftover baby Bella mushrooms that needed to be used up. I can see myself making this again and again.

This soup was delicious. I used Swiss chard for the greens. My partner’s view is that ever Sunday is pasta night. So this was a nice variation on the pasta night theme.

Because I am an idiot, I didn’t read the part where you were supposed to use precooked chicken sausage and used a block of fresh Italian pork sausage and it was delicious albeit pretty salty. I also portioned out the tortellini, so when I reheated the soup for leftovers I’d bring some to simmer in a pot and cook the pasta in it.

This was a delicious and easy to prepare soup. The only variation I made was using a couple of teaspoons of 'old world Italian seasoning' from the Spice House that included fennel, as I couldn't find any fennel bulbs. Used 1/3 asparagus tips, 1/3 peas and 1/3 trimmed string beans. Thanks once again for another great recipe, Ms. Slagle.