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Image © Lovely Little Kitchen
$1.56 per serving
938 likes
Ready in 45 minutes
Spoonacular Score: 31% 
Easy Tomato Basil Soup With Chicken Sausage and Cheese Tortellini might be just the main course you are searching for. One serving contains 292 calories, 15g of protein, and 14g of fat. This recipe serves 6 and costs $1.56 per serving. It is perfect for Autumn. If you have an onion, butter, cheese tortellini, and a few other ingredients on hand, you can make it. 938 people have made this recipe and would make it again. All things considered, we decided this recipe deserves a spoonacular score of 36%. This score is not so outstanding. Try Easy Roasted Tomato Basil Soup with Grilled Cheese, One-Pot Tomato and Basil Tortellini Soup, and Tomato Basil Tortellini Soup for similar recipes.
Read the detailed instructions on Lovely Little Kitchen
Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.
If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.
Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).
If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.
Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.
To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.
Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.
Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.
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