I know we’re almost done with April, heading full speed into May, and my brain should be dancing with lust for ramps, rhubarb, and all things asparagus these days… but I’m still really into soup right now.

More specifically, super simple Spring inspired soups that are light enough to enjoy in any season.

Soup = comfort in a bowl, and limiting that to one season is just poppycock.

Let’s make Spring soup a thing, ok?

I was inspired to make this soup last weekend when I peeped into the fridge and to my horror discovered two lovely zucchinis well on their way to death if not used up ASAP.

Poor little guys! I instantly snatched them out and set to finding a purpose for their lives.

After digging around the fridge for a few minutes, a soup cast quickly came together.

Sausage and tortellini beef this soup up to meal status. Although adding a baguette on the side, and ooooh, a little salad too, now that would be major!

I used chicken sausage, but I bet ya any kind (even veggie) would be rad.

I love tortellini! This one was filled with spinach. Veggie Bonus!

Now I don’t know what your soup style is, but lemme tell you, a big bowl of this topped with a little cheese and a squeeze of lemon = perfection in my playbook.

And since this recipe calls for white wine, you might as well pour yourself a glass, sit back, and drift slowly into the coma that only can come from damn good food and a much needed drink.

Sausage and Tortellini Soup – Baker by Nature

Yields at least 8 servings

2 tablespoons olive oil

6 ounces sausage of your choice, sliced into 1/4 inch discs

1 medium red onion, diced

5 cloves garlic, minced

2 medium zucchini, sliced

1/2 cup celery, diced

(1) 28 oz can whole peeled tomatoes, roughly chopped or crushed with hands

1/2 cup dry white wine

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon fresh oregano

2 turkish bay leaves

(2) 32 oz containers vegetable stock

(1) 10 oz package of fresh tortellini

In a large dutch oven or heavy bottomed soup pot heat olive oil over a medium flame. Add sliced sausage and saute for about 8 minutes, or until the pieces have begun to brown. Transfer with a slotted spoon to paper towels. Add onion to the pan and cook for about 5 minutes, or until it’s translucent, then add the zucchini, celery, garlic, tomatoes, wine, oregano, bay leaves, and crushed red pepper. Stir ingredients together and let simmer for 2 minutes before adding the stock. Bring soup to a boil, then reduce heat to a simmer. Cover and cook for about 30 minutes, or until the vegetables are tender and the broth has had a chance to develop its flavor. Add the tortellini and sausage to the soup pot 8 minutes before you’re ready to turn the soup off (adding it any earlier will lead to over cooking it). Serve hot, preferably with a sprinkle of parmesan and a squeeze of lemon juice.