Sausage Tortellini Soup Sanjeev Kapoor Khazana

It takes a bit of an effort to make this soup, the tortellini especially. With veggies and chicken sausages simmered in a flavourful broth, the soup is deliciously comforting. Sausage tortellini soup is a filling and satisfying dish that can be enjoyed as a main course or as a starter for a larger meal.

SAUSAGE TORTELLINI SOUP

Ingredients

Ready-made fresh pasta dough made using 1 cup refined flour, cut into 5 cm thin square sheets
cup cream cheese
cup grated mixed cheese
tsp dried mixed herbs
tsp red chilli flakes
Crushed black peppercorns to taste
Salt to taste
1 tbsp butter
1 tbsp olive oil
1 tbsp finely chopped garlic
2 inch celery stick, finely chopped
1 medium onion, finely chopped
1 tbsp refined flour (maida)
1 medium tomato, finely chopped
4-5 cups chicken stock
1 small carrot, peeled and cut into thin roundels
3-4 chicken sausages cut into inch piece
1 tbsp Worcestershire sauce
7-8 baby spinach leaves
1-2 tbsps fresh cream
Tabasco sauce

Method

1. Put cream cheese in a bowl. Add mixed cheese, dried mixed herbs, red chilli flakes, crushed black peppercorns, and salt and mix till well combined.
2. Take a pasta square, add a portion of the cheese mixture in the centre, brush some water on the edges, and diagonally fold the pasta sheet to make triangle. Bring two corners to the centre and press to shape it like a tortellini.
3. Heat butter and olive oil in a non-stick deep pan. Add garlic and celery and mix well. Cook for 1-2 minutes.
4. Add onion, mix and cook till translucent. Add refined flour, mix and cook for 1 minute.
5. Add tomato and saut till soft and pulpy. Add chicken stock and mix well. Add salt and mix well.
6. Add carrot, mix and cook till the mixture comes to a boil. Add the prepared tortellini, chicken sausages; and boil for 2-3 minutes or till the tortellini cooked well.
7. Add in the Worcestershire sauce, baby spinach leaves, and mix. And the add fresh cream and bring to a boil.
8. Transfer in a serving bowl, and serve hot with a dash of Tabasco sauce.

Chefs note- You can make the tortellini and keep them ready. Just dust some corn flour on them and freeze. You may use it as required.

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