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Tortellini Soup with Chicken Sausage and White Beans

By Elaine Mellen

Posted on January 5, 2016

A hearty soup is a wonderful meal on a wintry day, or any day you want a deliciously filling meal to warm you up. My Tortellini Soup with chicken sausage and white beans always does the trick!

I make large batches of soups and freeze them in individual containers to always have a different soup at the ready all winter long. The combination of tortellini with chicken sausage and white beans in this soup is both healthy and one of my favorite flavor combinations!

I use chicken sausage and vegetable broth to cut down on the fat and calories, while keeping the soup hearty and flavorful. I also use low sodium vegetable broth, while adding a small amount of salt to the final soup. If you use aromatic root vegetables such as garlic, shallots and fennel, while adding strong spices such as thyme, you don’t need added salt to flavor the soup.

Chicken Sausage White Bean Tortellini Soup

Ingredients:

5 to 6 chicken sausages
2 tablespoons olive oil
4 cloves garlic, minced
1 cup shallots, chopped
1/2 cup fennel, chopped
4 cups low sodium vegetable broth, either homemade or store-bought
1 can (15 ounces) white beans, such as cannellini, rinsed and drained
1/2 teaspoon pepper
1 teaspoon salt
1 teaspoon dried french thyme
1 package (8 to 9 ounces) of your favorite refrigerated tortellini
Parmesan cheese, grated fresh

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Directions:

Bake chicken sausage in 375 degree F oven for 20-25 minutes. Sausage should be browned. Drain on a paper towel and set aside.

Heat olive oil in a large stock pot. Add garlic, shallots and fennel, cooking on low for 10 minutes. Don’t brown.

Add vegetable broth, white beans, pepper, salt and thyme. Simmer for 10 minutes. Slice sausage into one inch slices, then add to soup. Add tortellini, cover and simmer for an additional 10 minutes.

Serve hot. Add a sprinkle of freshly grated Parmesan cheese if desired.