Minutes Prep time: 20
Minutes Total time: 20
Servings: 8
Difficulty: easy
3 links Italian pork sausage links, casings removed
1 fennel bulb, thinly sliced (about 1-1/2 cups)
6 cups chicken broth
1 pkg (19 oz each) frozen cheese tortellini
1 cup Birds Eye® Sweet Garden Peas
2 tablespoons basil pesto
1/2 cup grated Parmesan cheese
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 107 mg | 11% |
| Carbohydrate | 34 g | 11% |
| Cholesterol | 38 mg | 13% |
| Total Fat | 14 g | 22% |
| Iron | 3 mg | 16% |
| Calories | 321 kcal | 16% |
| Sodium | 1456 mg | 61% |
| Protein | 15 g | 30% |
| Saturated Fat | 5 g | 26% |
| Sugars | 4 g | 0 |
| Vitamin C | 5 mg | 9% |
Heat a large Dutch oven over medium heat. Add sausage to pan and cook until browned, about 5 minutes, stirring to break up the pieces. Stir in fennel and cook until softened, about 2 minutes.
Pour in chicken broth and scrape the bottom of the pan to loosen any browned bits. Bring to a boil. Pour in the frozen tortellini, cover, and cook until tortellini is cooked through, about 5 minutes. Stir in peas, and pesto. Serve Italian sausage tortellini soup topped with Parmesan cheese.
Italian Sausage Tortellini Soup
