This weekend in Central New York, winter has {finally} arrived.  While it wasn’t the huge crazy snow storm that everyone was prepared for, we did get dumped on pretty good, and got about foot of snow outside.  With the wind and freezing temperatures, most local businesses have shut down for the day and activities have been cancelled.  Staying inside, nice and cozy with my car still buried in the snow seems like the perfect way to spend this Sunday.  I can’t think of anything better to do than to cook some comfort, today in the form of my Sausage and Tortellini Soup.  This is a soup that my mother often made, and has always been one of my favorites.  This is a very simple recipe, relatively healthy, and comes together fast.  I can also use one of my favorite go-to ingredients, East Side Bakery Homemade Hot Italian Sausage.  I know, I know, I’m a bit biased, my husband does make the sausage.  But it is really good!  It is super lean, and has great flavor.  It also only has 5 ingredients, 4 of which are spices.  Most importantly, watching how it’s made and knowing that there are no dyes or preservatives added, makes me feel good about what I’m cooking. And Eating.

I hope you enjoy this soup as much as my family does.


1lb Bulk Italian Sausage (I use ESB, but feel free to use whatever brand is your go to sausage.  Just make sure it has a good amount of fennel and hot pepper flakes in it, as these seasonings are a very important part of the recipe)

32 ounce box of Unsalted Chicken Stock

28 ounce can of Crushed Tomatoes

1 Cup chopped Yellow Onion

1 Cup chopped Celery (I use only the leafy part, because I can’t stand celery stalks.  I know, it’s weird)

1 Cup chopped Carrot

3 cloves chopped garlic

5 ounces Baby Greens, like Spinach or Kale (the pre washed containers work perfectly for this)

1 lb bag of Frozen Cheese Tortellini



Extra Virgin Olive Oil

Your Favorite Italian Sprinkle Cheese (optional, for serving)

Fresh Basil (optional, for serving)



Using your favorite Soup Pot, and your stovetop on Medium Heat, cook your Bulk Italian sausage.  I have to add about a tablespoon of Olive Oil to my Dutch oven as East Side Sausage is very lean.  Chances are any other Sausage brand will have enough fat to cook itself.

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Once the sausage is cooked through, take it out of your pot with a slotted spoon.  There will be nice browned bits and spices left behind and those are perfect to start your Soup flavors.  Add the chopped Onion, Celery and Carrot to the pot.

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After the Vegetables cook for a few minutes, add the chopped Garlic


Stir all the Vegetables and Cook until lightly browned, typical about 10 minutes.  You may or may not need to add more Olive Oil if the Pot seems too dry.


At this point you can add some Salt and Pepper.  Just be careful because your Sausage should already have a good amount of seasoning.  I added a heavy pinch of each.

Now you can add your Greens, which will quickly cook down, as well as your cooked Sausage.

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Then add your Crushed Tomatoes, and your Chicken Stock.

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Let these Ingredients cook together for about a half an hour, so they get all nice and cozy together and taste AMAZING.

Add the frozen Cheese Tortellini and let cook until thawed through.  This will happen very quickly, probably about 5 minutes.


Serve with your Favorite Italian Sprinkle Cheese, top with some fresh Basil, and warm your belly with this Delicious Sausage and Tortellini Soup.

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