Sausage Tortellini Soup

Last Updated on November 13, 2019 by Chef Mireille

This week’s BM theme is to recreate a few of the top 100 recipes from Taste of Home’s website. We are now in what is traditionally the coldest month of the year if you live in the northeastern United States. What is better than a warm, comforting bowl of soup when the temperature outside your door is below freezing. With a few minor changes, I adapted this recipe for a filling and balanced soup. Carbs, veggies and protein combine into the perfect one pot meal in this soup.

At this time of year, one can never have enough soup recipes under your belt. Today’s low temperature was 18 degrees and tomorrow’s is 3 degrees Farenheit. I am planning on not leaving the house unless absolutely necessary. It’s good that I have plenty of ingredients to eat soup the whole weekend.

Sausage Tortellini Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: Serves 6

Ingredients:

• 1 tablespoon oil
• 3/4 lb. sausage (I used Premio’s Sweet Italian Sausage with Kale & Romano), casings removed
• 1 chopped onion
• 6 finely chopped garlic cloves
• 4 cups chicken broth
• 2 cups water
• 14.5 oz. can diced tomatoes
• 12 oz. tortellini (I used Barilla Collezione cheese and spinach)
• 5 oz. baby spinach
• 15 torn basil leaves
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon crushed red pepper
• 1 teaspoon salt
• 2 tablespoons grated Parmesan or Romano cheese

In a large pot, heat oil. Add meat and saute until meat is browned and cook thoroughly.

Add onion and garlic. Saute until onion is translucent, 2-3 minutes.

Add broth, water and tomatoes. Bring to a boil.

Add tortellini and cook for 8 minutes.

Add spinach, basil, black pepper, crushed red pepper and salt. Cook, stirring continuously just until spinach wilts, about 1 minute.

To serve, garnish with grated cheese.

Perfect on a cold winter night.

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Sausage Tortellini Soup

Prep Time10 minutes mins

Cook Time30 minutes mins

Ingredients

• 1 tablespoon oil
• 3/4 lb. sausage I used Premio's Sweet Italian Sausage with Kale & Romano, casings removed
• 1 chopped onion
• 6 finely chopped garlic cloves
• 4 cups chicken broth
• 2 cups water
• 14.5 oz. can diced tomatoes
• 12 oz. tortellini I used Barilla Collezione cheese and spinach
• 5 oz. baby spinach
• 15 to rn basil leaves
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon crushed red pepper
• 1 teaspoon salt
• 2 tablespoons grated Parmesan or Romano cheese

Instructions

• In a large pot, heat oil. Add meat and saute until meat is browned and cook thoroughly.
• Add onion and garlic. Saute until onion is translucent, 2-3 minutes.
• Add broth, water and tomatoes. Bring to a boil.
• Add tortellini and cook for 8 minutes.
• Add spinach, basil, black pepper, crushed red pepper and salt. Cook, stirring continuously just until spinach wilts, about 1 minute.
• To serve, garnish with grated cheese.

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