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
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Prep time
5 minutes
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Cook time
50 minutes
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Serves
4-6
Ingredients
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1 tablespoon
Olive Oil
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1 pound
Ground Sweet Italian Sausage
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1 cup
Diced Onion (1 med. onion)
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2 tablespoons
Minced Garlic
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28 ounces
Crushed Tomatoes with basil (non-basil works too)
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32 ounces
Chicken Broth
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4 tablespoons
Fresh Chopped Basil
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1.5 teaspoons
Salt (or to taste)
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1/2 teaspoon
Pepper (or to taste)
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1 tablespoon
Italian Seasoning
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9 ounces
Refrigerated Tortellini
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4 cups
Packed Fresh Spinach (or chopped kale)
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5
Parmesan Cheese to taste
Directions
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In a large pot, heat olive oil until hot. Add diced onions and saute until onions are soft (roughly 5-7 mins)
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Add Italian Sausage and garlic with the onions. Crumble the Italian Sausage and cook until sausage is no longer pink (roughly 10 mins)
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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
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Add tortellini and spinach and simmer for about 10 minutes, until pasta is tender
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Top with Parmesan cheese (if desired) and serve immediately or let cool and freeze for another occasion
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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
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