Ingredients
- Cheese tortellini, 9 ounces
- Chicken broth, 6 cups
- Italian sausage, 1/2 pound
- Diced tomatoes, 1 (14.5 ounce) can
- Spinach, 5 ounces
- Yellow onion, 1/2 cup chopped
- Garlic, 2 cloves minced
- Dried Italian seasoning, 1 teaspoon
Instructions
- Step 1: Brown the Italian sausage in a large pot over medium-high heat. Drain off any excess grease and crumble the sausage.
- Step 2: Add the chopped onion and minced garlic to the pot and cook until softened, about 3-5 minutes.
- Step 3: Pour in the chicken broth and diced tomatoes. Stir in the Italian seasoning and bring to a boil.
- Step 4: Reduce the heat and add the tortellini. Simmer until the tortellini are cooked through, about 5-7 minutes.
- Step 5: Stir in the spinach and cook until wilted, about 1-2 minutes.
- Step 6: Serve hot.
Notes
- Store leftover tortellini soup in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the soup on the stovetop over medium heat, adding a splash of broth if needed to loosen it up.
- Garnish each bowl with a dollop of ricotta cheese and a sprinkle of fresh parsley for an extra touch of flavor.
- For a richer broth, consider browning the sausage in a little olive oil before crumbling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American