Tuesday, January 14, 2014

Recipe: Chicken Sausage and Tortellini Soup by Hilary

All mothers of young children dread it: that time between after-school snacks and dinner. Some fear it. Some hate it. Some avoid it by locking themselves in the bathroom with a glass of wine for an impromptu Happy Hour.
But we all call it The Witching Hour.
Our kids are tired and hungry. They're whining or bickering or doing ninja flips off the couch.
As moms, we need a dinner recipe we can put together quickly, one that is not only delicious but that gives us 37 seconds of peace and quiet at the table as the kids wolf it down before asking for seconds and then singing "Feliz Navidad" approximately 800 times.
This is it. I promise, if you try this recipe, you will love me. You will probably want to marry me.

Chicken Sausage and Tortellini Soup

4 tsp. olive oil
1 pkg. Italian Sausage Chicken Links
5 cloves of garlic, minced
1/2 cup white wine, optional (to me, wine is never optional)
3 cans of low-fat, low-sodium chicken broth (14 oz each)
18 oz. refrigerated cheese tortellini
1 can diced tomatoes (15 oz)
6 oz. baby spinach leaves
1 Tbsp. unsalted butter
Shredded Parmesean for garnish, optional

Heat 1-2 tsp. oil in a Dutch oven and sauté chicken sausage until browned (safe internal temp of 165 degrees F). Remove from pan and slice into small pieces. Set aside.

Heat remaining oil in Dutch oven; sauté garlic for 30 seconds. Stir in wine and broth, bring to a  boil. Cook for 2 minutes, then add tortellini. Cook for another 3-4 minutes, then stir in spinach and tomatoes. Cook until the spinach wilts, about 2 minutes. Return sautéed sausage to the soup and heat throughout. Melt butter into soup.

Serve with crusty bread!

This divine soup takes 30 minutes or less to make - really! - and it's WONDERFUL. My kids ask for seconds every time. Except last night because it was Manners Monday and they wanted dessert.

Note: I got this recipe from Kroger's Fry's Food Stores mymagazine(TM).

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