Sausage Tortellini Soup
In 30 minutes, seared Italian sausage is simmered in a pot of creamy tomato broth before fresh tortellini and spinach are added to flawlessly top off this Sausage Tortellini Soup.
Ingredients
- 1 pound sausage Italian sausage or breakfast sausage both work well
- 1 yellow onion diced
- 1 1/2 teaspoons garlic powder
- 1 quart chicken stock chicken broth can also be used
- 14 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sea salt
- 2-4 cups baby spinach you can really use as little or as much as you like.
- 1 cup heavy cream or heavy whipping cream
- 10 ounces fresh tortellini or frozen tortellini - thawed
- freshly grated parmesan for topping optional
- red pepper flakes for topping optional
- salt & pepper when serving to taste
Instructions
- Heat a large Dutch oven or stock pot to medium high heat. Add ground sausage, diced onions and garlic powder. Cook and stir until meat is fully browned with no pink remaining. This usually takes about 5 minutes. If there is excess grease in the pain, it can be drained off.
- Pour in the chicken stock, crushed tomatoes and tomato paste and stir until well combined. Bring to a low boil, then simmer for 15 minutes, stirring occasionally.
- After the 15 minutes, stir in tortellini, cream, spinach and salt. Cook until spinach is tender, which happens quickly, usually about 3-5 minutes.
- Serve with freshly grated parmesan, red pepper flakes, salt and pepper.
Notes
*makes 6 to 8 servings
Nutrition
Calories: 478kcal | Carbohydrates: 27g | Protein: 19g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 94mg | Sodium: 1140mg | Potassium: 551mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1312IU | Vitamin C: 10mg | Calcium: 113mg | Iron: 3mg
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