Q1: Can I use frozen tortellini instead of refrigerated?

Yes, you absolutely can. You do not need to thaw the frozen tortellini first. Simply add them directly to the simmering soup from the freezer. They may need a few extra minutes to cook through compared to the refrigerated variety, so just check the package for the recommended cooking time.

Q2: What is the best way to remove sausage from its casing?

The easiest way is to take a small, sharp knife or a pair of kitchen shears and snip one end of the sausage link. Then, you can simply squeeze the ground meat out from the opening, like squeezing toothpaste from a tube. Alternatively, you can run the knife lightly down the length of the casing and then peel it away.

Q3: Why do you need to rinse canned beans?

The liquid that canned beans are packed in is often very starchy and high in sodium. Rinsing the beans under cool water washes away this excess salt and starch, which gives your soup a cleaner flavor and prevents the broth from becoming cloudy or gummy.

Q4: Can I make this soup vegetarian?

Yes, this soup is very easy to make vegetarian. Simply omit the sausage (you can start by sautéing the vegetables in olive oil) and use a high-quality vegetable broth instead of chicken broth. To make it just as hearty, you could add an extra can of beans or add 8 ounces of sliced, sautéed mushrooms for a savory, "meaty" texture.

Q5: Why add the pesto at the end instead of cooking it in the soup?

Pesto is made from fresh, delicate ingredients like basil and garlic. If you were to boil it in the soup, the high heat would destroy its fresh, vibrant flavor and turn the beautiful green color a dull, murky brown. Adding it as a garnish at the end preserves its bright, aromatic punch.

Easy 30-Minute Sausage & Tortellini Soup Recipe

Easy 30-Minute Sausage, White Bean and Tortellini Soup

A hearty and comforting one-pot soup that combines Italian sausage, white beans, and refrigerated tortellini in a savory tomato and chicken broth. The soup starts by browning crumbled sausage with onions and celery to build a flavorful base. Beans, tomatoes, and broth are then added and simmered before the tortellini is cooked directly in the soup. Each bowl is finished with a spoonful of prepared pesto and a sprinkle of grated Parmesan cheese for a quick and satisfying meal.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 29 minutes
Total Time: 44 minutes
Yield: 4-6 servings 1x
Category: Soup
Method: Sautéing, Simmering
Cuisine: Italian-American

Ingredients

Scale

1 tablespoon olive oil
4 ounces hot or sweet Italian sausage, removed from casings
1 onion, chopped
1 medium rib celery, chopped (about 2/3 cup)
One 15-ounce can white beans (cannellini or navy), rinsed and drained
One 15-ounce can diced tomatoes
2 cups low-sodium chicken broth
One 8– to 9-ounce package of your favorite refrigerated tortellini
Kosher salt and freshly ground black pepper
1/4 cup prepared pesto
Grated Parmesan, for serving

Cook Mode Prevent your screen from going dark

Instructions

Heat the olive oil in a medium pot over medium heat.
Add the sausage meat to the pot and cook, breaking it up with a wooden spoon, for about 4 minutes until it is browned.
Add the chopped onions and celery to the pot and continue to cook, stirring, for about 5 minutes until the vegetables have softened.
Stir in the rinsed beans, diced tomatoes, chicken broth, and 4 cups of water.
Increase the heat to medium-high and bring the soup to a simmer.
Continue to simmer, adjusting the heat if necessary, for about 10 minutes until the vegetables are tender.
Add the refrigerated tortellini to the soup and continue to cook for about 10 minutes, or until the tortellini are tender.
Season the soup to taste with salt and pepper.
Ladle the soup into bowls and top each serving with a spoonful of pesto and a sprinkle of grated Parmesan cheese.

Notes

This is a one-pot meal, making for easy preparation and cleanup.
Using pre-made refrigerated tortellini is a convenient shortcut for this hearty soup.
The pesto and Parmesan are added at the end as a fresh garnish, not cooked into the soup, to preserve their bright flavors.

Nutrition

Serving Size: 1/6 of recipe (approx. 2 cups)
Calories: 450-550
Sugar: 8-12 g
Sodium: 1000-1300 mg
Fat: 20-28 g
Saturated Fat: 8-12 g
Trans Fat: 0 g
Carbohydrates: 45-55 g
Fiber: 8-10 g
Protein: 20-25 g
Cholesterol: 50-70 mg

Find it online: https://cookupjoy.com/sausage/