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Spicy Sausage Soup with Tortellini
This soup is such a family treasure, both my daughters asked for the recipe when they moved out on their own. I cook the tortellini separately, but you can let it plump up in the soup broth, too. —Cynthia Krakowiak, Langhorne, Pennsylvania
Ingredients
- 2 cartons (32 ounces each) chicken broth
- 1 pound bulk hot or mild Italian sausage
- 1 package (9 ounces) refrigerated cheese tortellini
- 1 can (14-1/2 ounces) fire-roasted or Italian diced tomatoes
- 1 teaspoon Italian seasoning
- 3 cups fresh spinach, thinly sliced
Directions
- 1. In a 6-qt. stockpot, bring broth to a boil. Carefully drop sausage by heaping teaspoonfuls into boiling broth. Add tortellini, tomatoes and Italian seasoning; return to a boil.
- 2. Reduce heat; simmer, uncovered, 8-10 minutes or until sausage is cooked through and pasta is tender. Stir in spinach until wilted.
Nutrition Facts
1-1/2 cups: 304 calories, 19g fat (6g saturated fat), 57mg cholesterol, 1696mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 14g protein.
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