Chicken Sausage and Tortellini Soup

January 21, 2016 § 1 Comment

Fine and Feathered Blog

Let's talk bout my newly discovered love for chicken sausage. Weird, I know, but stay with me. I work right around the corner from a Trader Joes, and a few weeks ago I discovered their Italian style chicken sausage, and it was love. They're a super quick option for adding some good and tasty protein when I'm making pasta, or a skillet of veggies. I've also been trying some other brands then the one sold at TJs, and most are pretty good, but so far the one I found there is my favorite. 

Now lets talk about soup, as I am even more obsessed with soup. Now that the northeast is really getting cold, I basically could eat soup for every meal and be totally fine with it. So when I decided to try my hand at a new type of soup the other day, I could help myself but to go ahead and throw some Chicken Sausage in there too. This soup is seriously so delicious. It's a perfect winter soup to cozy up with, and just a little cup can easily fill you up! 

Chicken Sausage and Tortellini Soup
(adapted from Yellow Bliss Road)

1 Tablespoon of Olive Oil
1/2 Cup of Diced Onion
2 Large Iitalian-style Chicken Sausage Links*  - Browned, and cut into smaller pieces
1 – 28oz Can of Crushed Tomatoes
1 – 32oz Box of Vegetable Broth
2 Tablespoons of chopped Basil
1 Package of Tortellini 
1 Cup of Fresh, Chopped Spinach

Heat a large pot with olive oil over medium heat, add onion and saute until soft. Add in sausage, crushed tomatoes, broth, and basil. Lightly season with salt and pepper. Bring to a boil, reduce heat to low. Cover and let simmer for 20-30 minutes. Add in tortellini and spinach, and let simmer for 10 minutes, until pasta is tender.

Serve with Parmesan and some good, thick bread!

*You are welcome to use regular pork sausage too

Fine and Feathered Blog

Chicken Tortilla Soup

November 5, 2013 § 2 Comments

Tortilla Soup

Back when I was living in west Philly and going to school I worked at a mexican restaurant. The food was amazing. Once or twice the chef made this Chicken Tortilla soup that was so good, and last week I found myself with an intense craving for it! I ended up whipping some up after looking at a few different recipes and it turned out amazing! I've never had great talent with making soup so I was extra excited that this one was so good. The best part? So easy to make! I think I may just be having this for lunch until spring hits:)

(adapted from this recipe)

2 Cups of Shredded Chicken
4 Cups of Chicken Broth
1/2 Tsp of Garlic Powder
1/2 Tsp of Chilli Powder
1/2 Cup of Chopped Carrots
1/2 Cup of Fresh or Frozen Corn Kernals
1 Cup of Crushed Tomatoes
Bake or Fried Tortilla strips (they're amazing from scratch!)

Add all ingredients to a large pot, bring to a boil and then let simmer for 20 minutes until carrots are soft. Spoon into bowls, add tortillas and enjoy!

Tortilla Soup

I told you… way easy! The original recipe also has 1/4 tsp of cumin, I'm not a big fan of cumin, so I skipped it and it was great, but if you like it then you can add it back in. Either way, you should definitely make it!

Chicken & Dumpling Soup

January 5, 2012 § 2 Comments


Dumplings are one of those funny foods that can have so many different shapes.

Some people hear the word "dumplings" and think of those tasty little things you get at many asian restaurants, others think of the super-thick long noodles that you ten to find in amish country. But for me, it's all about those thick almost bisquit-like dough balls served with chicken when I was growing up.

So since I recently got hit with a nasty little cold I came up with this soup and have been so in love with it that it's been part of my daily routine. Plus it's pretty simple to make, which, of course, I love (I'm not much of a cook, usually!).

Can of Chicken Broth
Chicken breast (fresh or frozen is fine)
A carrot
Some peas (or any vegetables you prefer)
Bisquick Mix
Can of Campbell's Cream of Chicken

Makes about 3 servings


Add your chicken broth to a small pot and top off with enough water until it's about 2/3 to 3/4 full. Add chicken breat (thawed, if it was previously frozen) and bring to a boil.


When chicken starts to fall apart, pull from pot and shred on a plate and add back to broth.
Add all additional vegetables.


Whisk in your can on Cream of Chicken (Campbell's so did not ask me to say this, but I've tried making this soup with "generic" brands and it definetely lacked something – go for the Campbell's!). and let come back up to a bubble.


Mix together a few big spoonfulls of bisquick and a tablespoon or two of milk until a soft, sticky dough forms. Drop spoonfulls onto the top of the soup. reduce heat to low, and cover. Cook covered for 10 minutes, then remove lid and cook uncovered for another 10 minutes.


I usually have a bowl and then refrigerate the rest to eat over the next few days:)

Where Am I?

You are currently browsing entries tagged with soup at Fine and Feathered.