Sausage and Spinach Tortellini Soup
Ingredients
The soup base
-
1
Tbsp
olive oil or butter
-
1
lb
lean turkey sausage
-
1
cup
diced onion
-
3
stalks
celery, chopped
-
2
medium
carrots, sliced
-
5
cloves
garlic, minced
-
½
tsp
dried thyme
-
½
tsp
dried oregano
-
½
tsp
dried rosemary
-
½
tsp
salt
-
½
tsp
pepper
-
6
cups
chicken broth
-
1
can (14.5 oz)
diced tomatoes, undrained
-
1
can (14.5 oz)
cannellini beans, rinsed and drained
-
1
cup
half and half
The additions
-
9
oz
cheese tortellini
-
4
cups
fresh baby spinach
-
to taste
grated parmesan cheese
-
to taste
fresh parsley
-
to taste
fresh basil
Instructions
- Brown and crumble the turkey sausage in a skillet and transfer to a crockpot along with all ingredients except half and half, tortellini, and spinach.
- Cook in the crockpot on low for 7 to 8 hours or high for 3 to 4 hours.
- About 30 minutes before serving, stir in half and half, tortellini, and spinach.
- For the Instant Pot, sauté the sausage, then add onion, carrots, and celery until translucent. Add garlic and seasonings.
- Add broth, tomatoes, and beans, then pressure cook for 5 minutes.
- Release pressure, then bring to a boil. Stir in half and half, tortellini, and spinach, cooking until tortellini is tender.
- For stovetop, brown sausage, then add onion, carrots, and celery, sautéing until softened. Add garlic and seasonings.
- Pour in broth, tomatoes, and beans, bringing to a boil. Simmer for 20 minutes, then stir in half and half, tortellini, and spinach until tender.
Nutrition Facts (estimated)
Servings
8
Calories
320
Total fat
10.7g
Total carbohydrates
30.5g
Total protein
22.8g
Sodium
915.3mg
Cholesterol
0mg
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