Following up on the previous creamy chicken soup recipe, I thought I would follow with the traditional Italian Tortellini Soup, which makes 6 servings and is easy to prepare and cook in 30 minutes tops …
3 Italian sausage links (4 oz each), casings removed (or not)
1 medium onion, minced or 1 tablespoon onion flakes
6 garlic cloves, minced
2 cans (14-1/2 ounces each) chicken broth, low sodium
1-3/4 cups water
1 can (14/1/2 ounces) diced tomatoes, undrained
1 package (9 ounces) refrigerated cheese tortellini
1 package (6 ounces) fresh baby spinach, coarsely chopped
¾ teaspoon basil, dried
¼ teaspoon black pepper
Dash crushed red pepper flakes
Shredded Parmesan cheese for garnish (optional)
- Crumble sausage into a Dutch oven or large pot; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in broth, water and tomatoes. Bring to a boil.
- Add tortellini; return to boil. Cook for 7 to 9 minutes or until tender, stirring occasionally.
- Reduce heat; add spinach, basil, black pepper and pepper flakes.
- Cook 2 to 3 minutes longer or until spinach is wilted.
Serve with Parmesan cheese, if desired. Makes 2 quarts and serves 6.