The minute the weather starts to show the slightest hint of crispness, I instantly become a soup girl. I love the whole experience – from the bubbling pot of deliciousness atop my stove, to warming my bones from the inside out upon consumption, it all just adds a cozy factor to our home that you simply can’t beat. We’ve collected quite the arsenal of soup recipes around here over the years. Lots of tried, tested, and true babies that I definitely plan on sharing one of these days. But our number one favourite is Freutcake‘s sausage, white bean & tortellini soup. It’s packed with flavour, it’s loaded with substance (so you don’t need to worry about any lingering hunger), and it’s absolutely in a weekly rotation around here almost all year round. Whip some up this weekend, and I’m confident you won’t regret it.
6 ounces hot or sweet Italian sausage, removed from casings
½ large onion, chopped small
1 medium rib celery, chopped (about ⅔ cup)
One 15-ounce can white beans, such as cannellini or navy, rinsed and drained
One 15-ounce can petite diced tomatoes
4 cups low-sodium chicken broth
2 cups water
One 8- to 9-ounce package of your favourite refrigerated tortellini
Kosher salt and freshly ground black pepper
¼ cup prepared pesto
Heat the oil in a medium pot over medium heat. Add the sausage and cook, breaking the meat up with a wooden spoon, until browned, about 4 minutes.
Add the onions and celery and continue to cook, stirring, until the vegetables are softened, about 5 minutes.
Add the beans, tomatoes, broth and 2 cups water and increase the heat to medium-high to bring to a simmer. Continue to simmer, adjusting the heat if necessary, until the vegetables are tender, about 10 minutes.
Add the tortellini and continue to cook until they are tender, about 10 minutes.