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–+ servings

Tortellini Soup with Sausage and Spinach

This delicious hearty soup has a richness of the Roma tomatoes, and the fresh sweet pungent basil flavour throughout that has you going back for seconds.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Soup
Cuisine: Italian
Calories: 441
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tbsp extra virgin olive oil
  • 3 links chicken spinach sausage, sliced (or pork sausage)
  • 1 tbsp extra virgin olive oil
  • 1 shallot, chopped
  • 3 cloves garlic, minced
  • 1-28 oz can crush tomatoes
  • 4 cups vegetable/chicken broth
  • 8-10 large basil leaves, roughly chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp chili pepper flakes (optional)
  • 2 cups fresh organic spinach
  • 9 oz tortellini, frozen (or fresh)
  • 1/4 cup 10% cream
  • 1/4 cup Parmesan cheese, shredded for garnishing
  • 1/4 cup parsley, chopping for garnishing

Equipment

  • large heavy-bottom pot or cast iron pot

Method
 

  1. Heat oil in a large pot or cast iron pot over medium to high heat. Add the sliced sausage, and sauté until cooked and a little crispy. Remove and set aside.
  2. Add the one tablespoon of olive oil, and sauté the chopped shallot for about 2 minutes, then add garlic and cook for another minute.
  3. Stir in crushed tomatoes, vegetable/chicken broth, basil, salt, pepper and chili pepper flakes is using.
  4. Bring the soup to boil, then reduce heat and simmer for about 30 minutes.
  5. Add spinach and tortellini and simmer for about 10 minutes, until pasta is tender. Stir in the cream and once all combined and serve immediately.
  6. Serve with Parmesan cheese and fresh parsley.

Nutrition

Calories: 441kcalCarbohydrates: 37gProtein: 23gFat: 23gSaturated Fat: 6gCholesterol: 75mgSodium: 2568mgPotassium: 146mgFiber: 3gSugar: 5gVitamin A: 2204IUVitamin C: 7mgCalcium: 185mgIron: 3mg

Notes

For any leftovers, refrigerate for 2-3 days or you can freeze up to 2 months. 

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