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The Best Tortellini Soup Ever

On a cold day, there’s nothing like some home-made soup to warm you up. My wife makes the best Tortellini Soup ever. It’s so easy even I can make it.

Soup's On
Gene Parker samples the soup

Barb Parker’s Sausage, Broccoli and Tortellin Chowder

1 pound bulk sweet Italian sausage
1 medium onion, chopped
3 cloves garlic, peeled and minced
1 bunch broccoli florests, stems peeled and sliced (about 1 pound
2 carrots, sliced
2 can (14 oounces, each) chicken broth
1 can (10 3/4 ounces) low-fat cream of mushroom soup
1 package refrigerated tortellini (4 cheese or spinach tortellini)
1/2 teaspoon black pepper
1/2 teaspoon basil
1/2 teaspoon dried thyme
1 quart milk
2 tablespoons cornstarch
1/2 – 1 cup grated Parmesan cheese


In Dutch oven add sausage,onion and garlic over medium heat. Crumble sausage as it cooks.
When sausage is cooked through, add broccoli, carrots and chicken broth. cook until veggies are tender. Add mushroom soup, cooked torellini, pepper, basil and thyme. Heat through. Whisk cornstarch into milk. Add to soup, blending well. Stir in Parmesan cheese: mix well. Heat, stirring occasionally, until thickened.

Makes 8 to 10 servings. Soup is better the second day!

Nutrition information per serving: 407 calories, 18 grams fat, 23 grams protein, 36 grams carbohydrate. 4 grams fiber, 56 milligrams cholesterol; 1,001 milligrams sodium

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