Sausage and Tortellini Soup
Total Time
1 hour
Servings
10
Vegetable spray or 1 teaspoon olive oil
2 packages (2½ pounds) sweet Italian sausage
2 cartons (1 pound) sliced, fresh mushrooms
1 bag (9 ounces) fresh baby spinach
2 cans (1¾ pounds) diced tomatoes
2 cartons (2 quarts / 4 pounds) low-sodium chicken broth
1 package (1¾ pounds) fresh Three Cheese Tortellini (from dairy case)
Grated Parmesan cheese for garnish (optional)
Coat a large stock pot with vegetable spray or 1 teaspoon olive oil.
Remove sausage from casings and heat over medium heat in stock pot until sausage is crumbled and no longer pink.
When the sausage is completely cooked, add sliced mushrooms and cook, stirring occasionally, until they are sautéed.
Add the entire bag of baby spinach.
Cook, stirring occasionally, until spinach is lightly sautéed.
Add diced tomatoes and stir thoroughly.
Add chicken broth and bring to a boil.
Add tortellini and simmer on low for 10–15 minutes until the pasta is cooked.
10–15 minutes
Ladle into soup bowls and sprinkle generously with Parmesan cheese.