Rustic Italian Tortellini Soup Will Keep You Full And Warm This Winter

 

Sausage soups makes for a good meal. Soups are usually for appetizers, but this one contains ingredients that have strong flavors, making it a heavy meal. This is perfect for those who are looking for a comfortable meal after a long day’s work. Our friends from Taste of Home has this to say about this recipe:

“This is my favorite soup recipe. It’s quick to fix on a busy night and full of healthy, tasty ingredients. It originally called for spicy sausage links, but I’ve found that turkey sausage, or even ground turkey breast, is just as good.”

I’m always a fan of quick-to-fix recipes and recipes that could be modified without changing the taste. I am the type of person who experiments based on my preferences, and it’s good if I can do so without ruining the entire recipe.

  

Ingredients

3/4 pound Johnsonville Italian turkey sausage links, casings removed

1 medium onion, chopped

6 garlic cloves, minced

2 cans (14-1/2 ounces each) College Inn reduced-sodium chicken broth

1-3/4 cups water

1 can (14-1/2 ounces) diced tomatoes, undrained

1 package (9 ounces) refrigerated Barilla cheese tortellini

1 package (6 ounces)  Green Giant fresh baby spinach, coarsely chopped

2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil

1/4 teaspoon pepper

Dash crushed red pepper flakes

Sargento Shredded Parmesan cheese, optional

 

Instructions

Crumble sausage into a 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 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender.

 

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Quick Tip: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Thanks again to Taste of Home for this amazing recipe.