We have had quite a few snow days here in Oklahoma lately. Simon had a great time running his afternoon laps in the snow, although he hasn’t moved from in front of the fireplace since!
When it’s this cold outside, I immediately start to crave a piping hot bowl of soup! This is one of those soups best made by breaking out the Dutch oven and putting Ree Drummond on the TV, because can you even use a Dutch oven without The Pioneer Woman on in the background? Today I whipped up a batch of my favorite spicy, creamy, one pot meal soups!
Most of this recipe comes from this blog, but because I’m never satisfied with anything as-is, I made a few updates.
Spicy Tortellini Soup
Prep time: 5 minutes
Cook time: 30 minutes
- 1 lb. hot sausage
- 20 oz. frozen three-cheese tortellini- Buitoni, which is found in the refrigerated cheese case area of the grocery store, works best here. Put it in the freezer when you get home from shopping so it doesn’t turn to mush while cooking.
- 32 oz. of broth- I use whatever I have in the freezer and finish it off with water if it’s not quite enough liquid.
- 2 cans diced tomatoes
- 8 oz. container of cream cheese
- parmesan cheese for topping
- season to taste, for me this means a few dashes of granulated garlic, granulated salt, season salt and dried Italian spice mix.
First you should get out your cream cheese to start warming on the counter. Brown your hot sausage in the bottom of the Dutch oven over medium-high heat. Once the meat is cooked, add the broth, diced tomatoes and seasonings. Next add in the tortellini and cream cheese stir to combine and then cover the pot!
Over 20 minutes, I stir occasionally and recover the pot each time. Taste a tortellini and soup is ready when the tortellini is cooked through! This soup reheats extremely well and can even be frozen and stored for later use.
I like to top it with some shaved parmesan cheese before serving. YUM!