Rustic Italian Tortellini Soup Recipe
by kim nyland
serves: 6
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A quick to fix soup recipe |
| Ingredients: |
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3 |
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Sausage links(4ounces each), casings removed |
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1 |
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medium onion, chopped |
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6 |
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garlic cloves |
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29 ounces |
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reduced-sodium chicken broth |
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1 3/4 cups |
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water |
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14 1/2 ounces |
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dices tomatoes, undrained |
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9 ounces |
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refrigerated cheese tortellinie |
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6 ounces |
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fresh baby spinach, coarsely chipped |
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3/4 tsp |
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dried basil |
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1/4 tsp |
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pepper |
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shredded parm (optional) |
| Directions: |
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Crumble sausaage into Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water, and tomatoes. Bring to a boil.
Add Tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Reduce heat; add the spinach, basil, and pepper. Cook 2-3 longer or until spinach is wilted. Serve with cheese if desired.
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