- 3 Italian turkey 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 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
- Dash crushed red pepper flakes
- Shredded Parmesan cheese, optional
- Crumble sausage into a Dutch oven; 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.
Add tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted. Serve with cheese if desired.
Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Yield: 6 servings (2 quarts).
Reviews for Rustic Italian Tortellini Soup
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"I scrolled past this recipe on the TOH site and saw all the great reviews. Decided to try and WOW! Wonderful flavor, easy to throw together and a satisfying meal. We used a "hot" turkey sausage and loved the kick. I can see this being a regular recipe in our fall/winter lineup."
"Delish! Substitutions made. Used sweet italian sausage, fresh chicken stock, chopped tomatoes w/basil, sweet Italian sausage tortellini, creole seasoning (instead of pepper). Added spice and flavor!"
"My husband said this is his new favorite! I used two 32 oz cartons of chicken broth and omitted the water, Johnsonville mild Italian sausage, frozen spinach thawed and squeezed dry, and diced tomatoes with Italian seasonings. Really nice flavor. Thanks for sharing a great recipe!"
"Outstanding!! need I say more......"