TORTELLINI SOUP WITH ITALIAN SAUSAGE & SPINACH

#Tortellini #Soup with #ItalianSausage & Spinach is Tomato Soup taken up a whole bunch of notches with spicy Italian Sausage, Spinach and Tortellini. Finished off with a crispy, cheesy crostini, this is definitely not your run of the mill canned variety soup, and it’s a great one pot #meal that’s perfect for a cold winter night!

Tortellini soup is a delicious meal on it’s own, but you can pair it with some garlic bread and a big green salad and add a few more guests to dinner.

TORTELLINI SOUP WITH ITALIAN SAUSAGE & SPINACH
I've always been a fan of tomato soup. I really like the tomato taste, the creaminess and brightness of the berries. So imagine my delight when I combined those tastes I love with Italian Sausage, Spinach and Cheesy Tortellini!

A great deal of people like to serve soup as part of a meal, typically the first class. But here we love soup. I mean, it has everything veggies and has yummy pasta. It cooks in only a couple steps and fast. Needless to say, the longer you allow it to simmer, the better the taste. Make sure to plan to add the tortellini and spinach just before you are ready to eat, so that they do not get overcooked.

I really like to sprinkle a little fresh grated Parmesan cheese on top for even more flavor. I like this soup as is, but if you like a more creamy soup, then add a cup to the pot, or a tablespoon sour cream to your bowl. (I attempted Greek yogurt, but it split and did not look very pretty).
Recipe adapted from here
#TORTELLINI #SOUP WITH #ITALIANSAUSAGE & #SPINACH
INGREDIENTS
Soup
  • 1 tablespoon vegetable oil
  • 1 pound ground Italian Sausage
  • 1/2 cup diced onion about 1/2 medium sized onion
  • 1 tablespoon minced garlic
  • 28 ounces canned crushed tomatoes
  • 32 ounces vegetable broth chicken works too
  • 2 tablespoons fresh chopped basil
  • salt and pepper to taste
  • 9 ounces refrigerated tortellini
  • 2 cups packed fresh spinach

Crostini
  • 6 Baguette slices (about 1/3 of a baguette)
  • 1 tablespoon Butter
  • 2 tablespoons Freshly shredded Parmesan Cheese
INSTRUCTIONS
Soup
  1. Heat a large, heavy Skillet over medium-high heat.
  2. Heat vegetable oil and add onion. Saute until onions are tender.
  3. Crumble Italian Sausage and garlic together with the onion. Cook until sausage is no longer pink.
  4. Stir in crushed tomatoes, vegetable (or chicken) broth, basil, pepper and salt. Bring to a boil, reduce heat and cover. Let soup simmer.
  5. Add tortellini and spinach and simmer for around ten minutes, until pasta is tender.
  6. Serve with shredded Parmesan.
Crostini
  1. Slice baguette into 1/2 inch thick slices. Butter one side and place butter side down in a hot skillet until golden brown. Flip bread slices over and sprinkle with Parmesan while the other side gets golden brown. Transfer to a plate and immediately cover loosely with foil if cheese has not completely melted.

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