Tortellini Soup with Sausage and Spinach
This one-pot wonder is a snap to put together, tastes fantastic as leftovers and freezes well. Serve with some good-quality French bread for soaking up all of the amazing juices!
PREP TIME
10 minutes
COOK TIME
45 minutes
Ingredients
1 tablespoon olive oil
1 pound ground Italian sausage (sweet or spicy)
1 medium yellow onion, chopped
1 large carrot, chopped
3 cloves garlic, minced
1 28-ounce can crushed tomatoes
4 cups chicken or vegetable stock
1 teaspoon salt
1/2 teaspoon pepper
1 9-ounce package refrigerated tortellini
2 cups spinach leaves, washed and drained
Fresh chopped Italian parsley, for garnish
1 pound ground Italian sausage (sweet or spicy)
1 medium yellow onion, chopped
1 large carrot, chopped
3 cloves garlic, minced
1 28-ounce can crushed tomatoes
4 cups chicken or vegetable stock
1 teaspoon salt
1/2 teaspoon pepper
1 9-ounce package refrigerated tortellini
2 cups spinach leaves, washed and drained
Fresh chopped Italian parsley, for garnish
Directions
Heat a Dutch oven or large stock pot to medium and add oil. Add onion and carrots and cook until the vegetables soften, about 5-7 minutes. Add sausage and cook until the sausage is cooked through, about 5 minutes. Turn heat up to medium-high. Add garlic and cook for one minute more. Add tomatoes, stock, salt and pepper and bring to a boil. Reduce heat to low, cover and cook for 20 minutes. Add tortellini and cook for 10 minutes more. Garnish with parsley and serve warm.
Looking for inspiration? Try these recipes:
Southwestern Cracker Bites
Roasted Beet and Squash Salad
Mac ’n Cheese with Bacon and Onions
