Cookbook | Ingredients | Recipes

| American cuisine | Pasta | Soups

Sausage and Tortellini Soup

Ingredients

• Vegetable spray or 1 teaspoon olive oil
• 2 (19.76-ounce) packages sweet Italian sausage
• 2 (8-ounce) cartons sliced, fresh mushrooms
• 1 (9-ounce) bag fresh baby spinach
• 2 (14-ounce) cans diced tomatoes
• 2 (32-ounce) cartons low-sodium chicken broth
• 1 (28-ounce) package fresh Three Cheese Tortellini (from dairy case)
• Grated Parmesan cheese for garnish, optional

Procedure

1. Coat a large stock pot with vegetable spray or 1 teaspoon olive oil.
2. Remove sausage from casings and heat over medium heat in stock pot until sausage is crumbled and no longer pink.
3. When the sausage is completely cooked, add sliced mushrooms and cook, stirring occasionally, until they are sautéed.
4. Add the entire bag of baby spinach.
5. Cook, stirring occasionally, until spinach is lightly sautéed.
6. Add diced tomatoes and stir thoroughly.
7. Add chicken broth and bring to a boil.
8. Add tortellini and simmer on low for 10 to 15 minutes until the pasta is cooked.
9. Ladle into soup bowls and sprinkle generously with Parmesan cheese.