- 3/4 pound Italian turkey sausage links, 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 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. 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 forRustic Italian Tortellini Soup
"I absolutely love this recipe, it has fantastic flavor, and it's very appealing to look at! Two changes I made from the original recipe, is to use plain ground pork over sausage, and I add some cubed butternut squash. Also not bad if you happen to not have the tortellini (because you ran out of the store without grabbing it) to use some other type of pasta, like farfalle."
"A friend recommended this recipe. Made the soup for the first time. My husband is asking for it again within a few days. Loved it!"
"Family favourite. I use 5c prepared chicken broth in place of the canned broth and water and spicy Italian sausage (3 or 4 links removed from casing and crumbled)"
"This is definitely a family favorite. I've been making it for over a year, but I, too, have made a few minor changes to it. I use a one-pound package of regular pork sausage instead of the turkey sausage links. Then, to make up for the lack of Italian flavor, I added 1 teaspoon of Italian seasoning. And to save time, I also threw in a few handfuls of frozen spinach instead of dealing with fresh spinach. Like most soups, it gets even better after it sits overnight--assuming that it lasts that long!"