Jalapeno Chicken Sausage and Tortellini Soup
Jalapeno Chicken Sausage and Tortellini Soup
Yield: 6 servings

Al Fresco Jalapeno Chicken Sausage and Tortellini Soup

Spicy sausage with a chicken broth base, a taste of wine, tomatoes, spinach, and cheese tortellini - delicious mixture!


  • 1 (16 ounce) package al fresco® All Natural Jalapeno Chicken Sausage
  • 1-1/2 tablespoons extra virgin olive oil
  • 3 large cloves garlic, minced
  • 1/2 cup white wine
  • 3 (14 ounce) cans low fat, low sodium chicken broth
  • 18 ounces refrigerated cheese tortellini
  • 1-1/2 cups fresh red tomatoes, chopped
  • 2 cups (packed) baby spinach leaves


  1. Heat Dutch oven with 1/2 tsp of oil to coat and saute chicken sausage until browned and internal heat is 165 degrees. Remove from pan and slice into small pieces and set aside.
  2. While your sausage is cooking, mince your garlic cloves. Heat remaining oil in pan, add garlic and saute for 30 seconds, stir in wine and broth and bring to a boil.
  3. Cook for about 2 minutes then add tortellini.
  4. Simmer for another 5 minutes and then stir in spinach and tomato. Cook until the spinach wilts, about 2 minutes.
  5. Return sauteed sausage pieces to the soup, cook for an additional 5 minutes.


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