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.
Servings: 6 servings
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
Instructions
- 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.
- 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.
- Add tortellini and return to a boil. Cook for 4-6 minutes or until tortellini are almost tender, stirring occasionally.
- 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.
