Sausage Tortellini Soup

Ingredients

• 3 tablespoon sextra-virgin olive oil
• 12 to 16 ounce sfully cooked chicken sausage, any flavor, cut into 1/2-inch piece s
• 1 large fennel, bulb coarsely chopped, stalk sthinly slice d, fronds finely chopped
• 4 garlic clove s, chopped
• Salt and pepper
• \1 1/2 quart s (6 cup s) chicken broth
• About 10 ounce sfresh or frozen cheese, spinach or mushroom tortellini
• 2 cup schopped vegetables (such as snap or snow peas, green beans, asparagus, kale, spinach or escarole), or frozen peas
• Grated Parmesan, for serving

Instructions

1. Heat the oil in a large pot or Dutch oven over medium high. Add the sausage and cook, stirring once or twice, until browned and crisp all over, 6 to 8 minutes. Add the chopped fennel bulb and garlic, season with salt and pepper, and cook, scraping up the browned bits as you go, until softened, 5 to 7 minutes.
2. Add the chicken broth and bring to a boil, then reduce heat and simmer until the broth is flavorful, 5 to 7 minutes. Scrape the browned bits from the bottom of the pot. Taste and season with salt and pepper.
3. Add the tortellini and cook according to package directions. In the last three minutes of the tortellini cooking, add the chopped vegetables and up to ½ cup sliced fennel stalks. (For some tortellini, that might mean adding the vegetables with the pasta.)
4. Remove from heat and stir in up to ¼ cup chopped fennel fronds. Serve in bowls topped with Parmesan and more black pepper.

Tips

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.