"Trash Can" Tortellini Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 502.3
  • Total Fat: 24.2 g
  • Cholesterol: 77.3 mg
  • Sodium: 1,095.1 mg
  • Total Carbs: 44.4 g
  • Dietary Fiber: 4.8 g
  • Protein: 20.9 g

View full nutritional breakdown of "Trash Can" Tortellini Soup calories by ingredient
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I made this up based on what I had in the house. It's very flexible. I made this up based on what I had in the house. It's very flexible.
Number of Servings: 6


    1/2 pound (or so) fresh pork chorizo
    1 tbsp olive oil
    1 cup diced onions
    1 cup diced carrots
    1 cup diced celery
    1/2 cu sliced mushrooms
    2 cloves garlic, minced
    1 cup pearl onions, peeled
    salt, pepper, and herbs to taste
    1/2 cup red wine
    1 can diced tomatoes with green chiles, undrained
    4 cups beef broth
    2 cups chicken broth
    12oz cheese tortellini
    1 1/2 cups greens (mustard, collard, spinach, arugula)
    6 tbsp shredded parmesan


Heat large dutch oven over medium-high heat. Add chorizo and saute until it begins to brown, about 10 minutes. Remove chorizo from pan with a slotted spoon. Discard remaining oil and wipe out the pan.

Add olive oil and heat until shimmering. Add onion, carrots, celery, and mushrooms. Sautee until vegetables are crisp-tender and beginning to brown, about 5 minutes. Add garlic and pearl onions and stir occasionally. Let vegetables simmer until pearl unions begin to brown.

Add the wine and deglaze the pan; scraping up the browned bits. Add salt, pepper, and herbs to taste (I used Italian seasoning and thyme).

Return the chorizo to the pan. Add the tomatoes and the broth to the pan. Bring to a boil. Add the tortellini, lower the heat, cover and simmer until tortellini is done, about 15 minutes. (If you are using fresh tortellini, adjust your time accordingly).

Add greens and stir until greens wilt, about 2 minutes. Serve with a tablespoon of grated parmesan on top. Serving size is approximately 1 3/4 - 2 cups each. Serves 6.

Number of Servings: 6

Recipe submitted by SparkPeople user XTMONT.

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