Spring Tortellini Soup

Hi friends! I am so excited to share this recipe with you! It is my first recipe to post since being out of town for 10 days and off the grid, so my mind has been whirling with wonderful, flavorful and sassy ideas! I took a much needed break away and I am so excited to be back in action yay!

Ok so it’s spring time here in Minnesota and I have quite the hosting line up coming up these next couple weeks: Easter, my little guy’s 3rd birthday party, my best friends (surprise) Birthday party on St. Patrick’s Day, our marriage group… so many fun gatherings happening over here at the steady house hold! I have only one dilemma… I am not ready to give up soup yet… Sooo that is where this Spring Tortellini Soup was born! Yes the soup itself is warm… But with light flavors such as a tomato-ey broth, and all of the fresh herbs.. this soup is just going to be perfect for a spring meal with our friends! Not to mention, this one is for my best friends birthday, so of course I have to treat her with the best of the best. All the flavors for the queen! Also, I am calling it my St. Patty’s soup because of the abundant green herbs that goes into this, maybe a stretch but I promise you will love it. I am also going to have with it my Pear Goat Cheese and Honey Thyme Salad to bring in more of those fresh spring flavors! So if you’re like me and you have quite a few hosting things on the horizon, lets not wear ourselves out by slaving over a complicated meal! Rather lets mix up a big pot of delicious soup, paired with a light and sweet salad- oh my word YUM! So excited for you all to try this recipe! Comment how it turned out for you and leave a review! As always, thank you for cooking with me! I truly take so much joy in doing this together, what a blast!

XX Shea Steady

INGREDIENTS

1 lb Italian Turkey Sausage Ground (if there are casings, remove. Otherwise just buy it already ground without casings)

1 Large Sweet Onion

1 Tablespoon Fresh Minced Garlic

2 cups Finely Chopped Green Cabbage

1 Cup Mixed Frozen Peas and Carrots

1 Cup Cubed Zucchini

5 Cups Chicken Broth

1/2 Cup Red Wine

2 Cans Fire Roasted Tomatoes

1 Bunch (1/4 Cup) Fresh Ribboned Basil Leaves

2 Tablespoons Fresh Parsley

1 Tablespoon fresh Sage Leaves

1 Teaspoon Dried Oregano

1/2 Cup Shredded or Grated Parmesan

1/4 teaspoon salt plus add to taste

1/4 teaspoon pepper

8 oz Tortellini

INSTRUCTIONS

1. Cook Tortellini according to package instructions. Set aside.

2. On medium heat, in a large nonstick soup pot or dutch oven, put 1 tablespoon of olive oil at the bottom and brown your onions, garlic and sausage.

3. Add peas, carrots, cabbage, Zucchini, basil, parsley, sage, oregano, salt and pepper. Cook for 3-4 mins stirring continuously.

4. Add Broth, tomatoes, wine and tortellini and cook on low for 3 mins. Turn off heat.

5. Serve with extra herb garnishings and a spoonful of parmesan on top!

6. Enjoy! This was an absolute hit!