This easy-to-make soup is bursting with flavor and nutrition! Best of all, its decidedly local; the photos for this recipe use onions and carrots from Easy Pickin's Orchard, cabanossi sausage from Copper Hill Farm, tortellini from DiFiore Pasta, and arugula greens blend from Biossentials Greens- all Connecticut-based food producers!
Ingredients
- 1 medium yellow onion, sliced
- 3 carrots, sliced
- ¼ cup celery, sliced
- 3 small garlic cloves, minced
- 3 cabanossi sausage links, sliced
- 1 quart bone broth
- 2 cups uncooked tortellini
- 1 cup heavy cream
- ¼ cup parsley, chopped
- Arugula micro greens blend (for garnish)
- Salt and pepper, to taste
Cooking
Over medium heat, in a medium-sized pot, heat 3 tablespoons olive oil. Once warm, sauté onions, carrots, and celery until slightly browned (~6 minutes). Season with salt and pepper, then add garlic and sausage. Continue to cook for ~1 minute.
Pour bone broth over the mixture and cover pot with a lid. Reduce heat to low and let simmer for 30 minutes. (The sausage will infuse the soup as it tenderizes in the liquid.)
Return heat to medium, add in tortellini. Use a slotted spoon or spatula to press the pasta below the surface of the liquid until submerged. Cover pot and let cook for ~10 minutes, or until tortellini is tender.
Once pasta is cooked, turn off heat and stir in cream and parsley. Serve and garnish with a generous handful of micro greens for flavor, nutrients and aesthetic appeal!
