Rustic Italian Tortellini Soup

Prepare time: 10 min
Cook: 20 min
Ready in: 30 min
Servings: 6

Introduction

This meal comes together SUPER fast! A very hearty dish that goes great with a salad. It’s also versatile–add additional vegetables or even a can of drained and rinsed cannellini beans for more protein.

Ingredients

  • 3 Italian turkey sausage links (4 ounces each), casings removed (I used the “hot” sausage version)
  • 1 medium onion, chopped
  • 6 garlic cloves, minced
  • 4 cups reduced-sodium chicken broth

  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 package (6 ounces) fresh baby spinach, coarsely chopped
  • 2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil (or, you can substitute thyme and oregano)
  • 1/4 teaspoon pepper
  • Dash crushed red pepper flakes (optional if not using hot turkey sausage)
  • Shredded Parmesan cheese, optional

DIRECTIONS

Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink.

Add garlic; cook and stir 2 minutes longer.

Add the broth and tomatoes. Bring to a boil.

Stir in tortellini; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until pasta is tender, stirring occasionally.

Add the spinach, basil, pepper and pepper flakes; cook 2-3 minutes longer or until spinach is wilted. Serve with cheese if desired.

Yield: 6 servings (2 quarts

Nutritional Info

  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 251.9
  • Total Fat: 8.4 g
  • Cholesterol: 53.8 mg
  • Sodium: 1,136.4 mg
  • Total Carbs: 27.4 g
  • Dietary Fiber: 2.4 g
  • Protein: 17.3 g