Peasant Tomato Soup with Tortellini, white Beans and Tuscan Chicken Sausages
by Editorial Staff
This extremely nutritious, comfortable and warming tomato soup with tortellini, white beans and chicken sausages from the Italian region of Tuscany is a great way to rejuvenate and soothe naughty nerves after a hard day at work – especially in the cold season. Although the preparation of such a soup will take you some time, it will more than pay off in terms of results. In what, in what, and in this I do not doubt for a second! However, if you buy ready-made tortellini, then you won’t have much difficulty in doing the rest.
Ingredients
- 800 grams of ripe tomatoes
- 200 g white beans, cooked until tender
- 1/3 cup tomato puree
- 200 grams of yellow onions
- 4 large cloves of garlic
- 1/2 teaspoon pitted chilli, minced
- 200 g spinach leaves
- 1 teaspoon dried oregano
- 1.5 litres of chicken stock
- 300 g chicken or turkey sausages, you can replace sausages with pre-cooked chicken or turkey
- 400 grams of ricotta tortellini
- 30 ml balsamic vinegar
- 50 g grated parmesan
- Olive oil
- Sea salt
Directions
- First, using the recommendations of our blog, we prepare chicken broth and tortellini with ricotta. We keep the finished broth hot and put the tortellini in the refrigerator for a while.
- When all the above is done, in a large saucepan, heat 40 ml of olive oil and add onions, chilli and garlic. Fry over medium heat for about 3-4 minutes, stirring occasionally. Add pieces of sausage (or chicken) and cook for another 6-7 minutes. Towards the end, press down the sausage circles with a fork and divide them into very small pieces (if you use chicken pieces, then use two forks to disassemble it into fibres).
- Then add the tomatoes, oregano and tomato puree to the saucepan. Salt to taste. Continuing to stir, cook over medium-low heat for about 8-10 minutes, until almost all the liquid has evaporated.
- Pour the broth into a saucepan, bring to a boil and set to medium-low heat. Throw in all the beans, spinach and tortellini. Cook the soup for about 4-6 minutes, until the tortellini are completely ready (the cooking time depends on the size, as well as the quality and thickness of the dough).
- In the end, pour in the vinegar and try the soup with salt again. If the soup is too thick, you can add a little more broth. It should not be forgotten, however, that most Italian first courses have a consistency that sits between a thick soup and a liquid stew or even a dip.
- Serve the soup hot or warm enough, sprinkle generously with parmesan.
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