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–+ servings

Hearty Winter Soup

This recipe is from the Feast for the Eyes® collection, and originally appeared in the 2017 Feast for the Eyes® calendar.
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Course Soup
Servings 6
Calories 585 kcal

Ingredients
  

  • 1 tbsp canola oil
  • 1/2 lb sweet sausage
  • 3 leeks, white, light green (washed, dried, sliced)
  • 3 cloves garlic, minced
  • 3 carrots, peeled and sliced
  • 2 ribs of celery with leaves, sliced
  • 4 cups shredded cabbage (½ medium heat)
  • 1 lb Roma tomatoes, chopped
  • 2 cups butternut squash, diced medium
  • 1 tsp dry thyme 
  • 1 tsp dry oregano
  • 1 15-ounce can chickpeas, drained and rinsed
  • 6 cups chicken broth
  • 4 cups water
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 cups cheese tortellini
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh basil chiffonade
  • 1/2 cup shaved pecorino Romano cheese for garnish 

Instructions
 

  • Heat the canola oil in a large soup pot over medium heat. Add the sausage, leeks and garlic and cook 3-5 minutes. Add the carrots, celery, cabbage, tomatoes, squash, herbs, beans, broth, water, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Add the tortellini and cook 8 minutes (or according to package instructions). Stir in the parsley, and ladle into bowls, topped with basil chiffonade and Romano.

Nutrition

Serving: 1serving, including cheese garnishCalories: 585kcalCarbohydrates: 66gProtein: 32gFat: 23gSaturated Fat: 7gCholesterol: 60mgSodium: 2158mgFiber: 14gSugar: 13gVitamin A: 11728IUVitamin C: 58mgVitamin E: 3.5IUZinc: 3.5mgBeta-carotene: 5371μgLutein and zeaxanthin: 996μg
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