Tortellini Sausage Soup with Mushrooms and Leeks

I am embarrassed to say that a month ago I meant to buy kale, but instead bought leeks!  I have lots of excuses like, I'm pregnant, and I had kids with me in the grocery store and I was in a hurry!  Oh well!  As I put groceries away and realized my mistake I thought, "What can I make with leeks?"  I got on allrecipes.com and found a recipe I had already saved in my recipe box there for this yummy soup.  Here is the original link.

I thought, what the heck.  So I tried it, making a few adjustments of my own and voila!  DELICIOUS soup!  Here is the recipe as I make it.  I've changed the measurements to make a larger, healthier pot for my big family.  Try it and enjoy it!

Ingredients -
5-10 large mushrooms, chopped
3-4 large leeks, cut into 1/4 inch thick rounds, cut first, then rinse in cold water
2 cups chicken broth
10 cups water with 5 chicken bouillon cubes
19.5 oz. Sweet Italian Turkey Sausage

1 (24 ounce) package cheese tortellini
3 cloves garlic, minced
3 teaspoons hot pepper sauce (e.g. Tabasco™), or to taste - I use a Thai Garlic sauce
salt and pepper to taste
5 sprigs chopped fresh cilantro, for garnish

 

  Directions -

1. Cut skins off sausage links, crumble and brown over medium-high heat. Drain off most of oil and liquid.  Stir in the mushrooms and leeks; cook and stir until they soften, about 5 minutes. 
2.  Pour in the chicken broth, water and bouillon, bring to a boil over medium-high heat. Add the tortellini, garlic, and hot sauce. Reduce heat to medium. Cover, and simmer soup mixture for 30 minutes. 
3. Serve garnished with cilantro.