-
Prep time
5 minutes
-
Cook time
50 minutes
-
Serves
4-6
Author Notes
Inspired by Kristen Maxwell's Yellow Brick Roads Tortellini Soup with Italian Sausage and Spinach recipe. This is a hearty, healthy soup perfect for any occasion. The ingredients include a lot of pantry staples and favorite for your convenience. It is the perfect meal to bring to work and can be easily frozen. It is a staple in my freezer! —Kay
Ingredients
-
1 tablespoon
Olive Oil
-
1 pound
Ground Sweet Italian Sausage
-
1 cup
Diced Onion (1 med. onion)
-
2 tablespoons
Minced Garlic
-
28 ounces
Crushed Tomatoes with basil (non-basil works too)
-
32 ounces
Chicken Broth
-
4 tablespoons
Fresh Chopped Basil
-
1.5 teaspoons
Salt (or to taste)
-
1/2 teaspoon
Pepper (or to taste)
-
1 tablespoon
Italian Seasoning
-
9 ounces
Refrigerated Tortellini
-
4 cups
Packed Fresh Spinach (or chopped kale)
-
5
Parmesan Cheese to taste
Directions
-
In a large pot, heat olive oil until hot. Add diced onions and saute until onions are soft (roughly 5-7 mins)
-
Add Italian Sausage and garlic with the onions. Crumble the Italian Sausage and cook until sausage is no longer pink (roughly 10 mins)
-
Stir in Crushed tomatoes, broth, basil, Italian seasoning, salt and pepper. Bring to a boil, reduce heat to low, and cover. Let soup simmer for 30 minutes
-
Add tortellini and spinach and simmer for about 10 minutes, until pasta is tender
-
Top with Parmesan cheese (if desired) and serve immediately or let cool and freeze for another occasion
-
For a healthier or gluten free option, supplement the tortellini for cauliflower and carrots. Chop 1 small head of cauliflower into 1 to 1.5-inch pieces and 1 chop 1 cup of carrots into quarter size pieces. Add cauliflower and carrots to the soup with the crushed tomatoes rather than with the spinach
See what other Food52ers are saying.