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Sausage and Spinach Tortellini Soup
My husband’s grandmother made this soup with her own homemade sausage and tortellini. We don’t make those ingredients these days, but we’re so happy to have the passed-down recipe—this version is almost as good as hers. It's also an excellent way to get the kids to eat spinach! —Joyce Lulewicz, Brunswick, Ohio
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
- Crushed red pepper flakes, optional
Directions
- 1. In a small saucepan, cook sausage over medium heat until no longer pink; drain. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth and water; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
- 2. Return to a boil. Reduce heat; add spinach and tortellini. Cook until tortellini is tender, 7-9 minutes. Sprinkle with cheese. If desired, top with crushed red pepper flakes.
Nutrition Facts
1-3/4 cups: 354 calories, 19g fat (8g saturated fat), 64mg cholesterol, 1360mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 23g protein.
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