A good soup….souper easy (see what I did there?) to make…less than 30 min…
Rustic Italian Sausage Tortellini Soup
- 3/4 pound Italian sausage links, casings removed
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 cans (14-1/2 ounces each) Low-sodium chicken broth
- 1-3/4 cups water
- 1 large Romano tomato diced
- 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
- 1/4 teaspoon pepper
- Dash crushed red pepper flakes
- Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink and it slightly browned. 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.
NOTES: Freeze option: You can do this and freeze it for later use. 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.
NUTRITION: 1-1/3 cups: 203 calories, 8g fat (2g saturated fat), 40mg cholesterol, 678mg sodium, 18g carbohydrate (5g sugars, 3g fiber), 16g protein.
Recipe Source: Combination of two recipes, one from Blue Apron, one from BHG