Tortellini Soup with Italian Sausage, Spinach and Tomatoes
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
4.8 out of 5 stars
(6)
Ingredients
6 servings
- 1 pound ground hot Italian sausage
- 1 tablespoon olive oil
- 1 cup diced white onion (about 1 small white onion)
- 5 cloves garlic, minced
- 1 (28-ounce) can fire-roasted crushed tomatoes
- 6 cups chicken or vegetable stock
- 1/4 cup roughly-chopped fresh basil leaves, loosely-packed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package (about 1 pound) tortellini, refrigerated or frozen (*or 1 package of dried tortellini cooked according to package instructions)
- 2 cups fresh baby spinach, packed
- freshly-grated Parmesan cheese, for serving
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Preparation
Step 1
Cook the Italian sausage in a large stockpot over medium-high heat until browned, breaking the sausage up and stirring it with a long spoon while cooking. Drain off any excess grease, then transfer the sausage to a separate plate and set aside.
Step 2
Return the stockpot to the heat and add the olive oil. Add the white onion and saute for 5 minutes, or until the onion is soft and translucent, stirring occasionally. Add the garlic and cook for an additional 1 minute, or until fragrant, stirring occasionally. Add the crushed tomatoes, stock, basil, salt, pepper, and the cooked Italian sausage to the pot, and stir to combine. Continue cooking until the mixture reaches a simmer. Add in the tortellini and baby spinach, and let the soup continue to simmer (reducing heat to medium-low if it starts to boil) until the tortellini is cooked through, stirring occasionally. (This will take a few minutes longer if the tortellini was frozen.) Taste and season with extra salt and pepper if needed.
Step 3
Serve warm, garnished with Parmesan cheese if desired.
Step 4
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