Monday, October 28

Super Soup: Tortellini & Sausage Soup

 photo tortellinisoup.jpg

This recipe is one of our all-time favorites.  It's quick to make, absolutely delicious and the leftovers are even better! It's originally by Taste of Home, but I've made a couple of adjustments and we like it much better this way. :)

Tortellini & Sausage Soup

1 lb. bulk Italian Sausage
1 medium onion, chopped
6 garlic cloves, chopped (best with chopped, not the minced refrigerated kind)
2 cans (14-1/2 oz. each) chicken broth
1-3/4 cups water
1 can (14-1/2 oz.) diced tomatoes, undrained (can use plain, but I like to use the basil & garlic type)
1 pkg. (9 oz.) refrigerated or frozen cheese tortellini
6 oz. fresh spinach, coarsely chopped
2-1/4 tsp. minced fresh basil or 3/4 tsp. dried basil
1/4 tsp. fresh ground black pepper
Shredded Parmesan cheese

Crumble sausage into stock pot; add onion. Cook and stir over medium heat until sausage is cooked through (no longer pink); drain if needed. Add garlic and cook for another 2 minutes. Add chicken broth, water and tomatoes. Bring to a boil. Stir in tortellini; return to a boil. Reduce heat and simmer uncovered, 6-8 minutes or until tortellini is tender (if frozen, may take slightly longer; check package directions). Add the spinach, basil and pepper; stir gently to distribute spinach throughout soup. Cook 2-3 minutes longer or until spinach is wilted. Serve and sprinkle with shredded Parmesan cheese, if desired.

Buon appetito!

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