Rustic Italian Tortellini Soup

It's as delicious as it looks

It’s as delicious as it looks

Those of you who know me and follow the blog know I love soup. The weather is just beginning to cool off here in Tampa, and what better way to celebrate the weather change than a quick but deceptively easy soup. Make this on a night when time is limited and you’ll be surprised—it tastes like you’ve fussed for hours!




3 Italian turkey or chicken sausage links (4 ounces each), casings removed

1 medium onion, chopped

6 garlic cloves, minced

2 cans (14-1/2 ounces each) reduced-sodium chicken broth

1-3/4 cups water

1/2 cup of dry red wine

1 can (14-1/2 ounces) diced tomatoes, undrained

1 package (9 ounces) refrigerated cheese tortellini

1 package (6 ounces) fresh baby spinach, coarsely chopped

2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil

1/4 teaspoon pepper

2 dashes crushed red pepper flakes

Shredded Parmesan cheese, optional

Add 2 tablespoons of olive oil to a preheated and sprayed stock pot. Crumble sausage into the pot; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil, then lower to a simmer and add red wine.
Bring a separate pot of water to a boil and add tortellini. Cook for 7-9 minutes or until just tender, stirring occasionally, remove, drain, and set aside. Add the spinach, basil, pepper and pepper flakes to the soup. Cook 2-3 minutes longer or until spinach is wilted. Place tortellini in the bottom of the soup bowl and fill bowl with soup. Serve with cheese if desired.

Attribution: A Taste of Home

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