Chicken Soup with Italian Sausage, Fennel and Tortellini

Name: How to cook Chicken Soup with Italian Sausage, Fennel and Tortellini - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 to 6 servings
Cuisine: Us

Introduce

Chef :

Adam Janowski

Chicken Soup with Italian Sausage, Fennel and Tortellini

A couple of weeks ago we went to Bucks, a marvelous restaurant in downtown Louisville, KY before going to the Fountain Court Art Festival. We had been to Bucks before and had a wonderful meal with superb service, and beautiful atmosphere--dozens of vases full of white flowers, and an excellent musician on the piano. The lunch was great and I had a cup of marvelous chicken soup with Italian sausage and Tortellini. You will find my interpreted version below. Bucks soup had more bite to it, maybe hot Italian sausage or red pepper flakes. I like mine on the mild side. Let me know if you make the soup. Always open to suggestions!

Ingredient

Food ration :

4 to 6 servings

Cooking time :

1 hour

1 cup

Italian sausage, mild

boneless chicken thighs

2 teaspoons

Italian herbs, divided

1 teaspoon

Montreal Steak seasoning

1 teaspoon

Montreal Chicken seasoning

1/2 teaspoon

garlic powder

1/2 cup

onion, coarsely chopped

1 stalk

celery, coarsely chopped

medium carrot, coarsely chopped

fennel head, coarsely chopped, reserve some of the fronds for garnish

1/2 cup

roasted red pepper, coarsely chopped

72 ounces

lower sodium chicken stock

1/2 cup

grated Parmesan cheese

3 tablespoons

olive oil, divided

Cooking instructions

* Step 1

In a large frying pan, sauté Italian sausage in 1 tablespoon olive oil. When browned remove sausage and set aside in a bowl lined with paper towel. Do don’t discard frying pan.

* Step 2

Cut chicken thighs into 1-inch pieces, removing any excess fat or tendons and place in mixing bowl. Season chicken thighs with 1 teaspoon Italian herbs, 1 teaspoon Montreal Steak seasoning, 1 teaspoon Montreal Chicken seasoning and 1/2 teaspoon garlic powder. Stir to be sure all chicken pieces are coated with seasoning.

* Step 3

Sauté in frying pan until chicken is cooked through. Remove chicken and add to reserved sausage. Reserve frying pan.

* Step 4

In the frying pan, add onion, celery, carrots, and fennel. Add 1 tablespoon olive oil if necessary. Sauté until vegetables wilt, about 5 minutes.

* Step 5

In a soup pot, bring chicken stock to a boil. Add vegetables, chicken and sausage. Bring to a boil, then reduce heat and simmer, covered, for about 10 minutes. Add about 32 chicken and garlic refrigerated tortellini.. (Note: I used Buitoni, but you could use another brand, or even a different type of tortellini). Bring to boil, reduce heat, and simmer covered for about 5 minutes. Taste and add seasoning as desired.