Rustic Italian Tortellini Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Although she subbed a combo of hot and mild sausage for the turkey links, it turned was great. Paired with Italian bread this was a filling and hearty soup, especially good on this raw, rainy Sunday night. Ingredients:
3 italian turkey sausage, links. casings removed (4 ounces each) |
1 medium onion, chopped |
6 garlic cloves, minced |
2 (14 1/2 ounce) cans low sodium chicken broth |
1 3/4 cups water |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (9 ounce) package refrigerated cheese tortellini |
1 (6 ounce) package fresh baby spinach, coarsely chopped |
2 1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil |
1/4 teaspoon pepper |
1 dash crushed red pepper flakes |
shredded parmesan cheese (optional) |
Directions:
1. Crumble sausage into a Dutch oven; add onion.
2. Cook and stir over medium heat until meat is no longer pink.
3. Add garlic; cook and stir 2 minutes longer.
4. Add the broth, water and tomatoes. Bring to a boil.
5. Stir in tortellini; return to a boil.
6. Reduce heat; simmer, uncovered, for 5-8 minutes or until tortellini are tender, stirring occasionally.
7. Add the spinach, basil, pepper and pepper flakes; cook 2 - 3 minutes longer or until spinach is wilted.
8. Serve with cheese if desired.
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