Chicken Sausage Noodle Soup |
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
- Extra-virgin olive oil
- 3 cloves garlic, smashed
- 2 large carrots, chopped
- 1 medium onion, chopped
- 2 ribs celery, sliced
- 1 bay leaf
- 4 fresh thyme sprigs
- 3 quarts low-sodium chicken broth
- 5 parsley stems, plus ¼ cup finely chopped flat-leaf parsley, for garnish
- 4 black peppercorns
- Grated Parmigiano-Reggiano, for garnish
Chicken Sausage Meatballs
- 1 medium onion, diced
- 6 links organic chicken-apple sausage meat
- 1 egg
- 1 teaspoon fresh thyme leaves
- 1 handful fresh parsley leaves
- ¼ cup grated Parmigiano-Reggiano
- 2 pounds frozen cheese tortellini, store bought
- Salt and freshly ground black pepper
- Set a large stockpot over medium heat.
- Add olive oil, half the garlic, carrot, onion, celery, bay leaf and thyme and gently saute until fragrant, about 5 to 7 minutes.
- Pour in chicken broth, add parsley stems and black peppercorns; salt to taste.
- Bring to a boil, then reduce heat to simmer while you work on meatballs and tortellini.
- For the meatballs, caramelize the diced onion in a saute pan with a little olive oil over medium heat.
- Add the sausage, egg, onion, thyme, parsley and cheese to the bowl of a food processor and pulse until they all come together.
- Season with salt and pepper.
- Heat a skillet with a few tablespoons of olive oil until just smoking.
- Use a small ice cream scoop to drop meatballs onto skillet.
- Cook, turning, until golden brown.
- Drop tortellini straight from freezer into soup. Cook until they float.
- Once meatballs are browned, add to pot of chicken broth.
- Bring to a simmer and cook for 2 or 3 minutes.
- Give soup a final seasoning and serve in shallow bowls with a small shower of Parmigiano-Reggiano, olive oil and parsley.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/chicken-sausage-noodle-soup/
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