Italian Tortellini Soup
When it’s cold outside, or when you just want a meal that is warming and comforting, Karina White’s Italian Tortellini Soup is a great option! Thank you Karina for sharing your recipe and your pictures!
1 TBSP olive oil
1 Small onion, diced
1/2 tsp. Dried basil
1/2 tsp. Dried oregano
1/4 tsp. Dreid parsley
1 lb Old Major tomato basil chicken sausage
1 can (14.5 oz) diced tomatos with basil, garlic, & oregano
1 can (14.5 oz) can diced tomatoes
6 cups Chicken broth
2 cups Spinach
1 package (19 oz) Frozen cheese tortellini (thawed).
Salt & Pepper to taste
Heat a large stock pot with medium-high heat and add olive oil. Add diced onion to the pot and cook until the onions are translucent. Stir periodically to ensure onions do not burn. Add dried spices to the onion mixture and give it a nice stir to mix the spices in. Cook together for about 30 seconds to one minute. This will form the flavor base for the soup. Add chicken sausage to the mixture. If sausage is in casings, remove from casings and add the bulk sausage to the mixture. Cook the sausage through. Next, add both cans of diced tomatoes, and chicken broth. Bring the mixture to a light boil and allow it to cook for 30 minutes
Add spinach to the soup and then add salt and pepper to taste. Cook for 10 minutes and then add your tortellini. Cook until your tortellini has reached the desired firmness. Remove from heat, and allow the soup to rest for a few minutes before serving.
Yield: 8-10 servings.