deconstructed wonton soup

There are few soups that are more comforting, delicious, and easy to make than my Creamy Sausage Tortellini Soup. I know y&#39;all are going to love it!

Creamy Sausage Tortellini Soup

lb Italian Sausage (hot

cheese tortellini

onion

carrots

chicken broth

tomato sauce

heavy cream

tomato paste

spinach

flour

Italian seasoning

sugar

kosher salt (to taste)

black pepper (to taste)

garlic powder (to taste)

In a stockpot (medium heat), brown your sausage. Remove sausage from the pot, leaving grease.

Add carrots and onions to the grease, cooking until tender. Add flour to the vegetables, stir until evenly coated, and then add tomato paste. Mix.

Add in tomato sauce and chicken broth. Stir.

Add sugar, salt, pepper, and garlic powder. Stir.

Add in tortellini and heavy cream, simmer for 5-10 minutes. Place sausage back into soup, stirring until evenly combined.

Taste to check for seasoning adjustments. Stir in spinach, allowing it to wilt. Serve warm and enjoy!

No wontons are prepared in the making of this deconstructed wonton soup, but I promise your taste buds won’t know the difference! With all the flavor and none of the fuss, this is dish is perfect for a cozy weeknight dinner the whole family will love!

Deconstructed Wonton Soup

extra virgin olive oil

white onion

ginger

garlic (smashed)

vegan chicken broth

oz dried shiitake mushrooms (optional)

soy sauce

rice vinegar

sesame oil

oz vegan ground sausage

panko breadcrumbs

vegan eggs

chives

black pepper

baby bok choy (roughly chopped)

wonton wrappers (quartered

green onion (for serving)

Chili oil (for garnish)

To make the broth, heat the olive oil in a small soup pot over medium heat. Once the oil is hot, add the onions, ginger and garlic, and sauté for 5 to 6 minutes, until the onions begin to caramelize slightly.

Pour in 1 cup of the vegan chicken broth and scrape up any brown bits at the bottom of the pot with a wooden spoon. Add the remaining 7 cups of broth, dried mushrooms (if using), soy sauce, rice vinegar, and sesame oil. Once the soup reaches a light boil, cover and simmer, partially covered, for 30 minutes to 1 hour. After the broth has simmered for the desired time strain it through a fine-mesh sieve and discard the vegetables and mushrooms. Return the strained broth to the pot over medium-high heat.

Meanwhile, combine all the wonton filling ingredients, mixing well to combine. Set aside for a few minutes (about 5-10) while the broth is simmering.

Carefully drop teaspoon-sized balls of the filling into the simmering broth and cook, covered for 15 minutes, until heated through.

Stir in the bok choy and simmer until just tender, 2 to 3 minutes.

Last, drop the wonton wrappers into the soup one at a time, while stirring to prevent them from sticking. Once all the wontons have been added, simmer another 2 to 3 minutes.

To serve, gently ladle the broth and some wontons into a large soup bowl. Garnish with the green onions and chili oil and enjoy immediately.

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Top 2 deconstructed wonton soup recipes from across the web

The most viewed deconstructed wonton soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Creamy Sausage Tortellini Soup

The most viewed deconstructed wonton soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine