Tortellini Soup with Italian Sausage & Spinach
Tortellini Soup recipe has Italian sausage, cheese tortellini and leafy green spinach in a tomato broth. It's a perfect cozy weeknight soup.
Servings: 6 servings
Calories: 534kcal
Ingredients
Soup
- 1 tablespoon vegetable oil
- 1 pound ground Italian Sausage
- 1/2 cup diced onion about 1/2 medium sized onion
- 1 tablespoon minced garlic
- 28 ounces canned crushed tomatoes
- 32 ounces vegetable broth chicken works too
- 2 tablespoons fresh chopped basil
- salt and pepper to taste
- 9 ounces refrigerated tortellini
- 2 cups packed fresh spinach
Crostini
- 6 Baguette slices (about 1/3 of a baguette)
- 1 tablespoon Butter
- 2 tablespoons Freshly shredded Parmesan Cheese
Instructions
Soup
- Heat a large, heavy bottomed pan over medium-high heat. Heat vegetable oil and add diced onion. Saute until onions are beginning to softed; 3-4 minutes
- Crumble Italian Sausage and garlic with the onion. Cook until sausage is no longer pink; about 4-5 minutes. Drain any excess grease.
- Stir in crushed tomatoes, vegetable (or chicken) broth, basil, salt and pepper. Bring to a boil, cover and reduce heat to low. Simmer for about 20 minutes.
- Add tortellini and spinach and simmer for about 5-10 minutes, or until pasta is tender.
- Garnish with shredded Parmesan and serve with a cheesy crostini crouton.
Crostini
- Slice baguette into 1/2 inch thick slices. Butter one side and place butter side down in a hot skillet until golden brown. Flip bread slices over and sprinkle with Parmesan while the other side gets golden brown. Transfer to a plate and immediately cover loosely with foil if cheese has not completely melted.
Notes
For a creamier soup, add a half cup of Greek yogurt or sour cream.
Nutrition
Calories: 534kcal | Carbohydrates: 40g | Protein: 22g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 80mg | Sodium: 1654mg | Potassium: 669mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1651IU | Vitamin C: 18mg | Calcium: 165mg | Iron: 4mg