One thing that writing this blog has shown me over the last few months is that I absolutely love soup. And when you can apply that love to creating something new, sometimes you just outdo yourself. This Creamy White Tortellini Soup is quick, easy, and deliciously creamy. Not to mention packed with delicious seared chicken sausage, fresh escarole, and topped with chopped green onions. Prepare for an explosion of deliciousness on your taste buds.
Soups are always a great way to get creative, throw some ingredients together, and see what you come up with. This recipe came together once I saw I had some half and half, a few links of chicken sausage, and fresh three cheese tortellini I needed to do something with. Aha, I said. How about a soup!!?? But of course!
So yeah, this soup has a bit of something for everyone. The escarole, carrots, and celery will satisfy the veggie lover. The tortellini and Pecorino-Romano will satisfy your cheese-lover. And the chicken sausage will satisfy your meat lover. All in a single dish. Soups are the best that way!
Here it is, the Creamy White Tortellini Soup With Chicken Sausage and Escarole
- 3 tablespoons olive oil
- 1 medium sweet onion (diced)
- 5 cloves fresh garlic (minced)
- 3 carrots (peeled and uniformly sliced)
- 3 celery stalks (uniformly sliced)
- 5 cups chicken stock
- 1/2 cup fresh grated Pecorino-Romano cheese
- 1 cup heavy cream or half and half
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- 1 teaspoon crushed black pepper
- 20 ounces three cheese tortellini
- 1 cup orzo
- 5-6 links chicken sausage (seared and sliced)
- 3 cups fresh escarole (washed well and chopped)
Saute the diced onions in the olive oil for five minutes. Add the garlic and continue sauteing until the onions become translucent.
Add the chicken stock, carrots, celery, oregano, salt, and pepper. Bring to a slow boil and reduce heat to just below boiling.
Add the slices of chicken sausage and simmer for 20 minutes.
Add the cream, grated cheese, tortellini, and orzo and continue simmering for 15 minutes.
Lastly, add the chopped escarole and continue simmering for about ten minutes. Don't let the escarole get wilted or lose its green color.
Serve in separate soup bowls while piping hot and enjoy.
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