Cozy Italian Sausage Tortellini Soup
Yield: 10 servings
Calories: 364cal
Cost: $15
Equipment
- 9 qt. or larger pot with lid
Materials
- 1 lb. italian sausage with casing removed - I used hot sausage, but my kids are older now. Adjust it to your family's preference by using hot, mild, or sweet.
- 1 medium sweet onion chopped
- 12 oz. chicken broth
- 1 cup water
- 14 oz. diced tomatoes with juices
- 6 oz. canned sliced mushrooms - drained
- 1½ tsp. garlic powder
- 19 oz. cheese tortellini refrigerated
- 8 oz. fresh baby spinach
- 1 tsp. dried sweet basil
- ½ tsp. ground black pepper
- optional - shredded Parmesan cheese
Instructions
Brown the Sausage
In a large soup pot over medium-high heat, cook the Italian sausage, breaking it up as it browns. Add the diced onion and continue cooking until the sausage is no longer pink and the onion is tender.Build the Broth
Stir in the chicken broth, water, diced tomatoes, mushrooms, and garlic powder. Bring the mixture to a full boil.Add the Tortellini
Stir the refrigerated cheese tortellini into the boiling soup. Reduce the heat to a gentle simmer, cover, and cook according to the package directions, about 5 minutes, until tender. Stir occasionally to prevent sticking.Add the Greens & Seasoning
Reduce the heat to low. Stir in the fresh spinach, dried sweet basil, and black pepper. Let the soup cook for 2–3 more minutes (with lid on), just until the spinach wilts.Serve
Ladle into bowls and top with shaved or shredded Parmesan cheese, if desired. Serve warm with breadsticks or garlic bread.
Notes
You can double the recipe to feed a large crowd. You'll need a 12 qt. pot. Start with the original seasoning amounts, then taste and adjust.
Nutrition facts are only an estimate
Nutrition
Calories: 364cal | Carbohydrates: 32g | Protein: 17g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 56mg | Sodium: 792mg | Potassium: 432mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2179IU | Vitamin C: 13mg | Calcium: 144mg | Iron: 4mg