There is this damn popular soup out there and it goes my many names but they have the same core ingredients: tortellini, sausage, onion, greens, and tomatoes.
I naturally wanted to but my own spin on it, make it a bit leaner, but still rock the flavor!
Chicken Sausage Tortelli(NO) Soup
- 1 cup chopped onion
- 2/3 cup finely chopped carrots
- 1 1/2 Tbsp minced garlic
- 1 1/2 Tbsp Italian seasoning
- 3/4 tsp paprika
- 3/4 to 1 tsp fennel seeds, chopped*
- 1/4 tsp red pepper flakes
- 8oz can tomato sauce
- 1/3 cup red wine
- 8oz chicken breast, 1/4in cube **
- 2 cups beef broth
- 1 cup chicken broth
- 1 cup water
- 15oz can diced Italian style tomatoes
- 10 oz frozen spinach
- 1/4 tsp salt
In a medium pot over medium high heat combine onions through red wine, with a splash of water, and cover with a lid. Let everything steam and reduce about 5 minutes.
Add the cubed chicken, and remaining ingredients. Cover with a lid, reduce heat to low, and simmer for 30 minutes until chicken is cooked.
*Measure whole fennel seeds, and using a good chopping knife, chop up the fennel seeds. Use one hand to cup over the seeds as you chop because the particles of seeds will fly.
** Most easily done with a semi-thawed/partially defrosted cut of meat.
Calories:87, Fat: 1g, Sat. Fat: 0g, Cholesterol: 0mg, Sodium: 815mg, Carbs: 14g, Fiber: 3g, Sugars: 7g, Protein: 4.6g
I don’t even miss the tortellini. I could probably throw in some tofu shirataki noodles or zucchini noodles, if I really wanted to, when I serve up the soup. The fennel seeds and paprika, mimic the flavors you would find in pork sausage. The brothy soup, in combination with the beautiful green spinach, really fills you up, without the carbs and calories of the tortellini, and the wine… well wine not?!
I topped my soup with some chickpeas/garbanzo beans that I toasted up in the oven, to sub for the crackers or croutons.