It's gone back to winter weather here and was cold and windy yesterday, soup weather. I had been wanting to make a tortellini soup for awhile and had some Chicken Andouille sausages from New Frontiers market that I needed to use.
This is what I came up with and my husband said it was possibly the best soup I'd ever made.
Tortellini Soup with Chicken Andouille and Vegetables
- 1 tbsp olive oil
- 2 links chicken andouille, from New Frontier, crumbled
- 1 tsp thyme, dried
- 1 1/2 cups celery, sliced
- 1/2 whole onion, chopped
- 4 cloves garlic, chopped
- 1 large carrot, sliced in half lengthwise then thinly across
- 6 cups chicken broth
- 1 medium zucchini, sliced in half lengthwise then thinly across
- 2 large plum tomatoes, 1/2 inch dice
- 3/4 cup cheese tortellini, dry
- 1 tsp smoked paprika, Spanish sweet style. DO NOT use Hungarian Paprika as a substitute, you will ruin your soup.
- salt and fresh ground pepper, to taste
- parmesan cheese, to garnish (optional)
- In a 4qt. heavy soup pot heat olive oil until shimmery.
- Remove sausages from casings and place in pan, breaking up with 2 heatproof spatulas or wooden spoons until crumbled.
- Saute until browned and almost cooked through.
- Add thyme, onion, garlic and carrots and sprinkle with a tiny amount of salt. Stir for about a minute and add celery.
- Saute until vegetables begin to soften and onion is translucent.
- Pour in chicken broth and bring to a boil.
- Lower heat to simmer, cover and cook for 15 minutes.
- Turn heat back to medium-high and add tortellini. Cook for 5 minutes and add zucchini, tomatoes and smoked Spanish sweet paprika. Continue to slowly boil for 10 more minutes or until tortellini is just done (don't overcook).
- Adjust seasoning with salt and freshly ground pepper and serve. (At this point I didn't need to add anything so be sure to taste it first.)
- Ladle into bowls and top with a little freshly grated parmesan.
- Serve with a nice crusty whole grain bread.