Tortellini Soup with Italian Sausage and Spinach
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, peeled and diced
- 4 garlic cloves, minced
- 12 ounces Italian sausage, uncooked
- 1 (28-ounce) can crushed or diced tomatoes
- 5 ½ cups chicken stock or vegetable stock
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (or to taste)
- 1/8 teaspoon black pepper (or to taste)
- 2 cups fresh spinach
- 1 (9-ounces) package of cheese tortellini
- 1/2 cup heavy cream, (optional)
- 1/4 cup Parmesan cheese, plus more for serving
- 1 tablespoons chopped basil
- 1/4 teaspoon red pepper flakes or to taste, (optional)
Instructions
- Heat 1 tablespoon of olive oil in a large stock pot or Dutch oven over medium high heat. Add the chopped onions, carrots and garlic and cook stirring frequently, for about 3 minutes or until the onions become translucent.
- Add the Italian sausage (casings removed) and cook stirring frequently, breaking up any big chunks into marble-sized pieces. Cook until the sausage is no longer pink.
- Add the tomatoes and the chicken or vegetable stock. Season with the Italian seasoning, salt and pepper and bring to a boil.
- Reduce the heat to low and simmer, covered for 20 - 25 minutes.
- Stir in the spinach and tortellini and cook for about 5 - 7 minutes or until the pasta is tender.
- Stir in the heavy cream (if using), Parmesan cheese, fresh basil and red pepper flakes. Season with salt and pepper, if needed. Serve topped with some extra Parmesan cheese.
Notes
- You can use pork, turkey or chicken Italian sausage.
- You can use half and half instead of heavy cream or skip that ingredient altogether.
- Nutrition facts are an estimate and will vary depending on the brand of ingredients used.
Nutrition
Calories: 269 kcal, Carbohydrates: 8 g, Protein: 11 g, Fat: 21 g, Saturated Fat: 7 g, Cholesterol: 46 mg, Sodium: 1565 mg, Potassium: 301 mg, Fiber: 1 g, Sugar: 4 g, Vitamin A: 4870 IU, Vitamin C: 6.6 mg, Calcium: 97 mg, Iron: 1.2 mg
