Spicy Shrimp & Tortellini Soup

This Soup is Another Family Favorite!

This is a very spicy soup. If you are not a fan of spicy food check out my variations below.

Ingredients:

• 1/4 cup Olive Oil
• 2 Celery Sticks, Chopped
• 4 Garlic Cloves, Smashed & Peeled
• 2 large Shallots, Chopped
• 1/4 tsp Salt
• 1/4 tsp Black Pepper
• 1 lb Chorizo (Spicy Pork Sausage)
• 2 Cups Dry-White Wine (Pinot Grigio)
• 1 6oz Can Tomato Paste
• 6 cups Chicken Broth
• 2 Dry Bay Leaves
• 1 pack Three Cheese Tortellini (not dry)
• 1 Pound Peeled & Deveined Shrimp (uncooked)
• 1 15oz can of Cannellini Beans (White Kidney Beans), Rinsed & Drained
• 1 Cup Fresh Basil Leaves, 
• 1 Tbs Chopped Fresh Thyme or 1 tsp dry Thyme
• Crusty Bread

Directions:

1. In a large stock pot heat the oil over medium-high heat. Add the Celery, Garlic, Shallots, Salt, & Pepper. Cook until vegetables are slightly softened, 4-5 mins. 
2. Add the Chorizo. Break into pieces with a wood sppon and cook until brown, 4-5 mins. 
3. Add the Wine and scrape the brown bits off the bottom of the pan. 
4. Stir in Tomato Paste, Chicken Broth, and Bay Leaves. Cover, bring to a simmer, and cook at a Medium-low heat for 5 mins. 
5. Bring back to a boil, uncover, add the Pasta, Shrimp, Beans, Basil, and Thyme. Cook until the shrimp and pasta are cooked through, 4 mins. Shrimp will turn pink once cooked. 
6. Remove Bay Leaves and discard. 
7. Serve with a crusty bread. I love toasted french bread with a little butter and garlic salt. 

Tips:

• If you are not a fan of Spicy food try a mild sausage or any other favorite ground meat.
• Make sure you get the fresh 3 cheese tortellini usually found near the produce in a cooler.