Spicy Sausage Soup with Tortellini
This soup is such a family treasure, both my daughters asked for the recipe when they moved out on their own. I cook the tortellini separately, but you can let it plump up in the soup broth, too. —Cynthia Krakowiak, Langhorne, Pennsylvania
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
white meat free
gluten free
red meat free
dairy free
pescatarian
- 1 teaspoon italian seasoning
- 2 cartons (32 ounces each) chicken broth
- 1 package (9 ounces) refrigerated cheese tortellini
- 1 pound bulk hot or mild italian sausage
- 1 can (14-1/2 ounces) fire-roasted or italian diced tom
- 3 cups fresh spinach thinly sliced
- Carbohydrate 0.53135625 g
- Cholesterol 0 mg
- Fat 0.05799375 g
- Fiber 0.268687505722046 g
- Protein 0.33973125 g
- Saturated Fat 0.01325625 g
- Serving Size 1 1 servings (3 quarts). (68g)
- Sodium 8.938125 mg
- Sugar 0.262668744277954 g
- Trans Fat 0.01915875 g
- Calories 3 calories
In a 6-qt. stockpot, bring broth to a boil. Carefully drop sausage by heaping teaspoonfuls into boiling broth. Add tortellini, tomatoes and Italian seasoning; return to a boil., Reduce heat; simmer, uncovered, 8-10 minutes or until sausage is cooked through and pasta is tender. Stir in spinach until wilted. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
