It got pretty chili outside yesterday…
I got a little chili inside, too.
See what I did there?
don’t run away. please.
I’ll make it worth your while 🙂
I’m all about the comfort food in the Fall and Winter. This recipe is the first of many soups that fall well into that category. Every week we usually have a soup night – sometimes it’s slow-simmered in the crock pot or over the stove, and well, sometimes we open a can. Depends on how much time we have, and where the funds are at.
One thing that never changes is crusty bread. I LOVE making and eating it. Good thing it’s completely effortless to make, eh? Fire up the panggangan to a broil, throw a light layer of butter on the open side of some rolls or a baguette or even a few slices of bread, toast it all right up, pull it out of the oven…
and here’s the secret: slice a clove of garlic in half and rub the open slice over the rough crusty bread. The oils from the garlic will transfer to the crusty bread, and will meld perfectly with the buttery, crusty texture. You won’t see the garlic on there, but man will you taste it.
This soup turned out a little more spicy than I anticipated. I think it had to do with the chili powder (just maybe…) and the can of Rotel tomatoes with chilis. Apparently I was supposed to use the mild version. Totally missed those clear black and white directions on that one! But it turned out really awesome, and the spice was actually really perfect with the mild cheese tortellini and turkey sausage.
Spicy Turkey Sausage Chili with Cheese Tortellini
makes 8-10 servings
1/2 lbs dry tortellini
2 T EVOO
1 C finely chopped onion
2 T fresh minced garlic
1/2 lb turkey sausage
1/2 t kosher salt
1/4 t ground pepper
1/2 t garlic salt
32 oz reduced sodium chicken broth
1 can black beans
1 can pinto beans
15 oz can Rotel diced tomatoes
2 T round cumin
1 1/2 T chili powder
1/2 C fresh chopped cilantro
1. Cook tortellini according to package directions. Drain and set aside.
2. Heat olive oil in a large soup pot over medium heat. Saute onion and garlic for about 15 minutes and then brown sausage until cooked through. Drain if necessary.
3. Add broth, tomatoes, beans, cumin, chili powder, and cilantro. Add cooked tortellini and heat for 10 minutes until hot. Reduce to low, and reduce to a simmer until you’re ready to serve.
recipe adapted from: picky palate