Rustic Pesto Sausage Tortellini Soup hits the spot with tortellini, pan seared Italian sausage, vegetables and a dollop of pesto. All made in 30 minutes!
In a large Dutch oven over medium heat add the olive oil and sauté the onions for 3 minutes. Add garlic and continue cooking for 2 minutes.
Add sausage and break up with spoon into medium size chunks. Brown for 4 minutes, stirring often. Deglaze with white wine and stir up browned bits on bottom of pan, cooking for 1 minute.
Add tomatoes, cauliflower, carrots, celery and chicken broth. Stir in salt and pepper and cover. Cook for 10 minutes on medium-low.
Uncover and add pesto, spinach, zucchini and tortellini. Stir to mix and cook uncovered for 4 minutes. (See Note 2)
Serve topped with shredded parmesan cheese and parsley to garnish.
Video
Notes
I pick this up in the refrigerated cheese and Dairy section of my market.
This is a broth soup, if you'd like it a little thicker mix together 1-2 tablespoons of cornstarch and make a slurry with cold water. Add to soup, stir and cook for 2-3 more minutes until thickened.