recipes
Speedy Italian Bistro Turkey Sausage Soup
Italian turkey sausage combines with vegetables, broth, cream and spices for an easy to make hearty soup.
- Servings
- cook method
- prep
- cook
- ready
- 7
- Boil/Simmer
- 20 minutes
- 10 - 20 minutes
- Less than 45 minutes
Ingredients
- 1 pound Butterball® Fresh Hot Italian Turkey Sausage
- 8 ounces sliced fresh mushrooms
- 2 cans (14.5 ounces each) chicken broth
- 1 package (9 ounces) refrigerated cheese-filled tortellini
- 1 can (14 ounces) quartered artichoke hearts, drained, chopped
- 1 cup chopped yellow bell peppers
- 1 cup whipping cream
- 8 pitted kalamata olives, finely chopped
- 2 tablespoons chopped fresh basil
- 2 tablespoons grated Parmesan cheese
- Directions
- Serving Suggestions
-
Remove casing from sausage. Cook sausage in a nonstick Dutch oven or large saucepan on medium-high heat 3 to 5 minutes or until sausage is browned, stirring frequently. Stir in mushrooms. Cook and stir about 2 minutes or until mushrooms are just tender. Stir in broth and tortellini.
Bring mixture to a boil. Cover; reduce heat. Simmer 6 to 8 minutes or until tortellini are tender.
Stir in remaining ingredients except cheese. Cook 2 to 3 minutes or until thoroughly heated, stirring frequently. Do not boil.
Top each serving with an equal amount of the cheese.
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