Italian Sausage Tortellini Soup
Italian Sausage Tortellini Soup
- Preparing Time: 30 minutes
- Total Time: 40 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
contains dairy
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried basil
- 1 yellow onion chopped
- 2/3 cup heavy cream
- 2 cups spinach fresh
- 1 pound mild italian sausage casing removed
- 1 14.5 oz diced tomatoes
- 12 oz tortellini fresh or frozen
- 1 cup chicken broth low sodium
- koshes salt and freshly ground pepper to taste
- fresh basil for garnish
- Carbohydrate 30.6125884484649 g
- Cholesterol 252.716410738192 mg
- Fat 65.7131915221885 g
- Fiber 1.79416520756633 g
- Protein 57.4345022470383 g
- Saturated Fat 22.7362126280177 g
- Serving Size 1 1 Serving (384g)
- Sodium 905.008311939918 mg
- Sugar 28.8184232408986 g
- Trans Fat 4.85970804429184 g
- Calories 954 calories
1. In a large Dutch oven or pot, heat olive oil over medium heat and saute onions for 6-8 minutes, or until softened and translucent. Season with salt and pepper. 2. Add sausage to pot and cook, stirring frequently, until brown and crumbled into bite sized pieces. Stir in minced garlic and cook for 1 minute, or until fragrant. 3. Mix in diced tomatoes and tortellini, then pour in chicken broth and heavy cream. Season with basil and oregano, then season with salt and pepper. 4. Bring mixture to a boil, then reduce heat to low and let simmer, covered, for 15 minutes. or until pasta is al dente. 5. Add spinach and cook for another 2 minutes, or until just wilted, then remove from heat, and serve hot. 6. Enjoy!
