Parmesan Sausage Tortellini Soup

One pot meals packed with flavor are my go-to on a week night. The harmony of rosemary, thyme and parsley. Really sings with the lemon and parmesan tortelloni. If you want to make it dairy free just switch out the parmesan for a diary free alternative and the pasta for the one republic fusilli.

Total Time: 35 min.

Servings: 2-3

Ingredients

___________________________________

2 sprigs rosemary 

2 sprigs parsley

3 stalks celery

3 cloves of garlic

1 white onion

1 lb GF Tortellini (One republic)

1 lb chorizo sausage 

8 cups GF Chicken broth (Kettle & fire) 

2 cups of water

1 lemon

1 ½ tbsp maldon salt

1 tbsp white wine vinegar

1 cup grated parmesan

To Do

___________________________________ 

1. Mince garlic, 1 sprig of rosemary and parsley (leave other sprigs whole for soup base). Dice celery and onion.  Sear sausage in a dutch oven until brown and fully cooked for about 2-4 min. Pull out and put on a paper towel lined plate to drain excess oil. Set aside.

2. Keep the dutch oven on, add onion, celery and a pinch of salt. Sweat it down for about 1-2 minutes. Add garlic. Stir while adding a squeeze of lemon and white wine vinegar.

3. Add sausage back to the pot. Along with parsley, rosemary, broth and water. Bring to a boil. Add pasta and cover with lid and bring down to simmer for 3 min. Remove full sprigs of herbs. Serve with chopped remaining herbs and a pinch of S & P. Finish with parmesan sprinkled on top. Enjoy!