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.
Servings: 4
Calories: 441kcal
Equipment
- large heavy-bottom pot or cast iron pot
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
Instructions
- 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.
- Add the one tablespoon of olive oil, and sauté the chopped shallot for about 2 minutes, then add garlic and cook for another minute.
- Stir in crushed tomatoes, vegetable/chicken broth, basil, salt, pepper and chili pepper flakes is using.
- Bring the soup to boil, then reduce heat and simmer for about 30 minutes.
- 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.
- Serve with Parmesan cheese and fresh parsley.
Notes
For any leftovers, refrigerate for 2-3 days or you can freeze up to 2 months.
Nutrition
Calories: 441kcal | Carbohydrates: 37g | Protein: 23g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 2568mg | Potassium: 146mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2204IU | Vitamin C: 7mg | Calcium: 185mg | Iron: 3mg