A tasty alternative to regular chicken noodle soup. You can add other veggies to this also, for example some chopped spinach. The chicken-apple sausage give it a unique flavor. Yummy and makes a great, filling dinner. This can be frozen.

Diane Horn Talts


Original recipe yields 10 servings
The ingredient list now reflects the servings specified




  • Set a large stockpot over medium heat. Add extra-virgin olive oil, garlic, carrots, celery, bay leaf, and thyme. Gently cook and stir until fragrant, 5 to 7 minutes. Pour in chicken broth and add parsley stems. Add Parmesan cheese, kosher salt, and pepper. Bring soup to a boil, about 5 minutes. Reduce heat and allow to simmer while you make the meatballs.

  • Heat 1 tablespoon olive oil in a saute pan over medium heat. Add onion and cook until softened and browned, about 10 minutes.

  • Transfer cooked onion to the bowl of a food processor. Add sausage, egg, parsley, Parmesan cheese, and thyme. Season meatball mixture with salt and pepper.

  • Add remaining olive oil to the skillet and warm over medium heat until just smoking. Use a small scoop to drop meatball mixture onto the skillet. Cook meatballs, turning frequently, until golden brown, 10 to 15 minutes.

  • Drop frozen tortellini into simmering soup and cook until they float, 3 to 5 minutes. Add browned meatballs to soup and return to a simmer. Season with salt and pepper. Serve soup in shallow bowls with a shower of Parmesan cheese, olive oil, and parsley.

Cook's Note:

You can use 2 cups dried tortellini in place of frozen. Dried parsley is ok if you don't have fresh.

Nutrition Facts

532 calories; 26.6 g total fat; 128 mg cholesterol; 848 mg sodium. 49.4 g carbohydrates; 26.5 g protein; Full Nutrition