Sausage Tortellini Soup
Ingredients
The soup base
-
1
tablespoon
olive oil
-
1
pound
Italian sausage
-
1
medium
onion, finely chopped
-
2
cloves
garlic, minced
-
6
cups
chicken broth
-
1
leaf
bay leaf
The additions
-
1
package (9-ounce)
dried cheese tortellini
-
3
cups
baby spinach
-
to taste
salt
-
to taste
freshly ground black pepper
Instructions
- Heat olive oil in a Dutch oven over medium-high heat until it smokes.
- Brown the sausage for about 10 minutes, then transfer to a paper towel-lined plate.
- Drain excess fat, leaving about 1 tablespoon in the pot.
- Add onion to the pot and cook until softened, about 5 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Add chicken broth and bay leaf, scraping the bottom of the pot to release browned bits.
- Bring the mixture to a boil.
- Slice the sausage into ½ inch pieces and return to the pot.
- Add tortellini and simmer until tender, about 10 to 12 minutes.
- Stir in baby spinach and cook until wilted, about 1 minute.
- Discard the bay leaf and season with salt and pepper before serving.
Nutrition Facts (estimated)
Servings
6
Calories
331
Total fat
27g
Total carbohydrates
8g
Total protein
15g
Sodium
1509mg
Cholesterol
58mg
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