Tortellini Soup with Italian Sausage & Spinach #winterrecipe #soup

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Tortellini Soup with Italian Sausage and Spinach is Tomato Soup taken up an entire pack of indents with fiery Italian Sausage, Spinach and Tortellini. Completed off with a firm, gooey crostini, This is unquestionably not your ordinary canned assortment soup, and it's an extraordinary one pot feast that is ideal for a virus winter night!

I have dependably been a devotee of tomato soup. I adore the smoothness, the rich tomato flavor and splendor of the tomatoes. So envision my joy when I consolidated those flavors I cherish with hot Italian Sausage, Spinach and Cheesy Tortellini!

Many individuals like to serve soup as a component of a supper, normally the primary course. Be that as it may, here we relish soup as our fundamental course. That is to say, it has all that you require – meat, veggies and this one even has yummy, gooey pasta.

  • 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
  • 1-28 oz can crushed tomatoes
  • 1-32. oz. box of vegetable broth chicken works too
  • 2 tablespoons fresh chopped basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 9- ounce package refrigerated tortellini
  • 2 cups packed fresh spinach
  • Crostini
  • 1 Baguette
  • Butter
  • Fresh Grated Parmesan Cheese

  1. Soup
  2. Heat a large, heavy bottomed pan over medium-high heat. Heat vegetable oil and add diced onion. Saute until onions are soft.
  3. Crumble Italian Sausage and garlic with the onion. Cook until sausage is no longer pink.
  4. Stir in crushed tomatoes, vegetable (or chicken) broth, basil, salt and pepper. Bring to a boil, reduce heat to low, and cover. Let soup simmer for 20-30 minutes.
  5. Add tortellini and spinach and simmer for about ten minutes, until pasta is tender.
  6. Serve with shredded Parmesan.
  7. Crostini
  8. 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.
For a creamier soup, add a half cup of Greek yogurt or sour cream.

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