I got a similar recipe to this out of my local newspaper a long time ago. I've tweaked the recipe quite a bit over the years to suit our tastes. I hope this tortellini soup suits your family as well. Enjoy!
Ingredients
- mild sausage, removed from casings: 1 pound
- medium onion: 1 piece (chopped)
- garlic: 6 clove (chopped)
- carton chicken broth: 1 piece (32 ounce)
- chicken broth: 1 can (14 ounce can)
- frozen cheese tortellini: 1 pound
- tomatoes: 1 can (14 ounce can, diced)
- spinach: 1 pack (10 ounce pack, chopped, fresh)
- leaves fresh basil: 10 piece (chopped)
- red pepper flakes: 0.5 tsp (to taste, optional)
- pinch salt and ground black pepper: 1 piece (to taste, optional)
- Parmesan cheese: 0.5 cup (or as needed, grated)
Metric Conversion
Stages of cooking
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Heat a large pot over medium-low heat. Cook sausage and onion until onion is soft and translucent, breaking up sausage as it cooks, 5 to 7 minutes. Add garlic and cook 1 to 2 minutes more.
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Pour all chicken broth into the pot and bring to a boil, about 5 minutes. Add tortellini and cook 5 minutes more. Add tomatoes with juice and return to a boil. Reduce heat to low and simmer soup for 10 minutes.
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Stir spinach into soup; it will look like too much, but it will wilt quickly. Add basil and red pepper flakes and simmer 5 minutes more. Season with salt and pepper.
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Pass Parmesan cheese at the table when you serve the soup.
