Spending nearly the entire day without power and having an unexpected snow storm blow through, leaves you wondering what to do to stay warm. Luckily we have a gas range. We could still make soup! Our only regret is we didn’t have enough to make a double batch. It was devoured by the family. Which made us happy because we knew we had a good soup recipe to share with all of you.
The soup helped warm us up as we were curled up underneath warm blankets all day due to having no power. Our power ended up coming back on at 4AM this morning. But even now the heavy snow continues to fall and the power flickers as we write this. Before checking out for the night, our last measurement was 4 inches of snowfall. We haven’t gone out yet this morning to measure the snowfall. Brrr!!!
If you are ever faced with a cold and wet day like we experience most days here in the Pacific Northwest. Especially when its snowing! This is the perfect soup to warm you up. The Italian sausage provides the right amount of heat, along with veggies, the creamy taste and the smooth cheese filled tortellini’s will warm your soul. This soup definitely makes the top 5 in our book of “soup weather” soups.
1 lb mild Italian sausage
32 oz organic chicken broth
2 cups baby arugula
1/2 cup green onions (about 3 large green onions), thickly sliced
1.5 tsp Italian garden seasoning
1/8 tsp white pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1.5 tsp parsley
2 cups mushrooms, thickly sliced (we used pre-sliced mushrooms)
One 10-oz bag cheese tortellini pasta (you can find in the refrigerated section at the market)
1 pint heavy cream (2 cups)
In a large sauce pan or pot on medium heat, place sausage in pan and begin to brown. Once sausage is half way cooked (will still be slightly pink) add the chicken stock. The sausage will cook the remainder of the way while the soup simmers.
Bring stock to a boil then reduce to a simmer. Add arugula, green onion, Italian garden seasoning, white pepper, onion powder, garlic powder, and parsley. Simmer for 20 minutes. Add mushrooms and continue to simmer for another 10 minutes.
Add cream and tortellini pasta, simmer for an additional 5 minutes.
Remove from heat, soup will be very hot, let sit for 10 minutes before serving.