Adding tortellini makes for a tasty alternative to regular chicken noodle soup. The chicken-apple sausage give it a unique flavor.
Preparation Time
30 mins
Cooking Time
40 mins
Total Time
1 hr 10 mins
Calories
532 Calories
Recipe Instructions
Step 1
Set a large stockpot over medium heat. Add extra-virgin olive oil, garlic, carrots, celery, bay leaf, and thyme. Gently cook and stir until fragrant, 5 to 7 minutes. Pour in chicken broth and add parsley stems. Add Parmesan cheese, kosher salt, and pepper. Bring soup to a boil, about 5 minutes. Reduce heat and allow to simmer while you make the meatballs.
Step 2
Heat 1 tablespoon olive oil in a saute pan over medium heat. Add onion and cook until softened and browned, about 10 minutes.
Step 3
Transfer cooked onion to the bowl of a food processor. Add sausage, egg, parsley, Parmesan cheese, and thyme. Season meatball mixture with salt and pepper.
Step 4
Add remaining olive oil to the skillet and warm over medium heat until just smoking. Use a small scoop to drop meatball mixture onto the skillet. Cook meatballs, turning frequently, until golden brown, 10 to 15 minutes.
Step 5
Drop frozen tortellini into simmering soup and cook until they float, 3 to 5 minutes. Add browned meatballs to soup and return to a simmer. Season with salt and pepper. Serve soup in shallow bowls with a shower of Parmesan cheese, olive oil, and parsley.
Ingredients
1 egg
ground black pepper to taste
1 bay leaf
2 large carrots, chopped
4 sprigs fresh thyme
olive oil
kosher salt to taste
1 medium onion, diced
1 pinch freshly ground black pepper to taste
1 tablespoon grated Parmesan cheese, or to taste
1 clove garlic, smashed
1 teaspoon fresh thyme leaves
Extra-virgin olive oil
2 ribs celery, sliced
3 quarts low-sodium chicken broth
2 tablespoons chopped fresh parsley, or as desired
2 tablespoons olive oil, or as desired
5 parsley stems
6 links chicken-apple sausage. meat removed from casings
