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Sausage Tortellini Soup Recipe

Photo by: Taste of Home

MY husband's grandmother used to make this soup with her own homemade sausage and homemade tortellini. Since it has been passed down, we don’t “hand make” those ingredients but it’s almost as good as hers. It’s a great way to get the kids to eat spinach!

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2 Servings
Prep: 10 min. Cook: 30 min.

Ingredients

1/2 pound bulk Italian sausage
1 small onion, thinly sliced
1 garlic clove, minced
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup water
1-1/2 cups torn fresh spinach
3/4 cup refrigerated cheese tortellini
2 tablespoons shredded Parmesan cheese

Directions

In a small saucepan, cook sausage over medium heat until no longer pink; drain. Add onion and garlic; cook and stir until tender.
Add broth and water; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Return to a boil. Add spinach and tortellini; cook for 7-9 minutes or until tortellini is tender. Sprinkle with cheese. Yield: 2 servings.

Nutrition Facts: 1-3/4 cups equals 354 calories, 19 g fat (8 g saturated fat), 64 mg cholesterol, 1,360 mg sodium, 23 g carbohydrate, 2 g fiber, 23 g protein.

Sausage Tortellini Soup published in Reminisce December/January 2009, p51

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.

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