Italian Tortellini Soup

This is a delicious and hearty soup that isn’t too filling. It has lots of good stuff in it for you, too!

Jackie

Italian Tortelliini Soup

A very tasty soup that doesn't take long to make. Great topped with Parmesan and served with fresh bread. Can be frozen in individual servings.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Soups

Cuisine: Italian

Ingredients Method

Ingredients

  

• 3/4 to 1 lb Italian bulk spicy sausage or links with casings removed, hot or mild
• 8 cups chicken broth 8 cups water + 3 TBSP + 2 TSP Jamieson's chicken bouillon
• 1 medium onion chopped
• 6 garlic cloves minced
• 3-4 medium carrots diced
• 1 can 14 oz+ diced tomatoes undrained (fire roasted diced tomatoes are good, too)
• 1/4 tsp freshly ground black pepper
• dash red pepper flakes
• 1 pkg 9oz refrigerated cheese tortellini
• 2 1/4 tsp minced fresh basil or 3/4 tsp dried basil
• 1 pkg 6-8 oz fresh baby spinach, coarsely chopped

Method

 

1. Crumble sausage in a large soup pot; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic and cook 1 minute longer.
2. Stir in the broth (or water/bouillon), tomatoes, carrots, black pepper and pepper flakes. Bring to a boil and let cook 4-5 minutes or until carrots are tender.
3. Add tortellini and return to a boil. Cook for 4-6 minutes or until tortellini are almost tender, stirring occasionally.
4. Reduce heat; add spinach and basil. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with grated Parmesan if desired.