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Soup's On! Dinner Party Made Easy

Courtney Kleeman has a reputation as a powerhouse in the kitchen. Word is, she can cook her way through just about anything. Apparently, dinner parties are big fun at her Wilton home.

I asked her recently to share her favorite recipe with me, so I could share it with all of you.

“This one of my favorite ‘go to’ recipes for any evening,” she tells me of her sausage and tortellini soup.  “During the winter, we love to have ‘Soup Sunday’ parties. To make it really simple, have your guests bring the appetizers and desserts. You provide the soup, salad and bread. It’s an instant party!”

Instant party? Sounds good to me. Kick start your ‘Soup Sundays’ with Courtney’s sausage and tortellini soup.

This is a great, hearty dish for a winter. This recipe feeds 10 to 12, but can easily be multiplied. You can even make the soup ahead and freeze it. Just wait to add the tortellini 10 minutes before serving.

What you’ll need:

4 Italian sausages (sweet or hot)

4 leeks, sliced and cleaned

1 cup frozen, chopped onion

3 large carrots diced

3 cloves garlic, minced

1 basket mushrooms, sliced

1-14 oz. can chopped tomatoes (Courtney likes Trader Joe’s fire roasted with green chillis)

1-32 oz. chicken or beef stock

32 oz. of water

1 ½ tsp. salt

1 ½ tsp. bell seasoning

½ bag baby spinach

1-20 oz. container three cheese fresh tortellini (in the refrigerator section)

Cook off sausage in a large stockpot. When cooked through, set aside. Add next 5 ingredients and sauté for 15 minutes. Add next 5 ingredients, as well as previously cooked sausage that have been thinly sliced. Once this comes to a boil add spinach and look on low. 10 minutes prior to serving, add tortellini.

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