Tortellini Soup with Italian Sausage, Spinach and Tomatoes
Tortellini Soup with Italian Sausage, Spinach and Tomatoes is a Mediterranean soup. This recipe serves 8 and costs $2.75 per serving. One portion of this dish contains approximately 30g of protein, 30g of fat, and a total of 535 calories. Head to the store and pick up vegetable stock, canned tomatoes, ground sausage, and a few other things to make it today. It will be a hit at your Winter event. 1250 people were glad they tried this recipe. It is brought to you by Gimme Some Oven. From preparation to the plate, this recipe takes approximately 25 minutes. Overall, this recipe earns a good spoonacular score of 66%. Similar recipes include Tortellini Soup with Italian Sausage & Spinach, Tortellini Soup with Italian Sausage and Spinach + Weekly Menu, and Cheese Tortellini with Sausage, Tomatoes and Spinach.
Servings: 8
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
2 cups fresh baby spinach, packed
1/4 cup roughly-chopped fresh basil leaves, loosely-packed
1/2 teaspoon black pepper
1 (28-ounce) can fire-roasted crushed tomatoes
5 cloves garlic, minced
1 pound ground hot Italian sausage
1 tablespoon olive oil
freshly-grated Parmesan cheese, for serving
1 teaspoon salt
1 package (about 1 pound) tortellini, refrigerated or frozen (*or 1 package of dried tortellini cooked according to package instructions)
6 cups chicken or vegetable stock
1 cup diced white onion (about 1 small white onion)
Equipment:
pot
Cooking instruction summary:
Cook the Italian sausage in a large stockpot over medium-high heat until browned,breaking the sausage up and stirring it with a long spoon while cooking. Drain off any excess grease, then transfer the sausage to a separate plate and set aside.Return the stockpot to the heat and add the olive oil. Add the white onion and saute for 5 minutes, or until the onion is soft and translucent, stirring occasionally. Add the garlic and cook for an additional 1 minute, or until fragrant, stirring occasionally. Add the crushed tomatoes, stock, basil, salt, pepper, and the cooked Italian sausage to the pot, and stir to combine. Continue cooking until the mixture reaches a simmer. Add in the tortellini and baby spinach, and let the soup continue to simmer (reducing heat to medium-low if it starts to boil) until the tortellini is cooked through, stirring occasionally. (This will take a few minutes longer if the tortellini was frozen.) Taste and season with extra salt and pepper if needed.Serve warm, garnished with Parmesan cheese if desired.
Step by step:
1. Cook the Italian sausage in a large stockpot over medium-high heat until browned,breaking the sausage up and stirring it with a long spoon while cooking.
2. Drain off any excess grease, then transfer the sausage to a separate plate and set aside.Return the stockpot to the heat and add the olive oil.
3. Add the white onion and saute for 5 minutes, or until the onion is soft and translucent, stirring occasionally.
4. Add the garlic and cook for an additional 1 minute, or until fragrant, stirring occasionally.
5. Add the crushed tomatoes, stock, basil, salt, pepper, and the cooked Italian sausage to the pot, and stir to combine. Continue cooking until the mixture reaches a simmer.
6. Add in the tortellini and baby spinach, and let the soup continue to simmer (reducing heat to medium-low if it starts to boil) until the tortellini is cooked through, stirring occasionally. (This will take a few minutes longer if the tortellini was frozen.) Taste and season with extra salt and pepper if needed.
7. Serve warm, garnished with Parmesan cheese if desired.
Nutrition Information:
covered percent of daily need
