RUSTIC ITALIAN TORTELLINI SOUP

QUICK TO FIX SOUP FOR BUSY NIGHTS.

Yield: 6 servings
Community Recipe from

Ingredients

  • 1 pound(s) SPICY ITALIAN SAUSAGE OR ITALIAN TURKEY SAUSAGE CASINGS REMOVED IF USING LINKS
  • 1 MEDIUM ONION CHOPPED
  • 6 clove(s) GARLIC MINCED
  • 2 can(s) (14-1/2 oz each) REDUCED-SODIUM CHICKEN BROT
  • 1-3/4 cup(s) WATER
  • 1 can(s) (14-1/2 oz) DICED TOMATOES UNDRAINED
  • 1 package(s) (9 oz) REFRIGERATED CHEESE TORTELLINI
  • 1 package(s) (6 oz) FRESH BABY SPINACH CHOPPED
  • 2-1/4 teaspoon(s) FRESH BASIL OR (SEE BELOW) MIINCED
  • 3/4 teaspoon(s) DRIED BASIL
  • 1/4 teaspoon(s) PEPPER
  • DASH RED PEPPER FLAKES
  • PARMESEAN CHEESE SHREDDED

Preparation

  1. CRUMBLE SAUSAGE INTO A DUTCH OVEN; ADD ONION. COOK AND STIR OVER MEDIUM HEAT UNTIL MEAT IS NO LONGER PINK. DRAIN. ADD GARLIC, COOK 1 MINUTE LONGER. STIR IN BROTH, WATER AND TOMATOES. BRING TO A BOIL.

  2. ADD TORTELLINI; RETURN TO A BOIL COOK FOR 7-9 MINUTES OR UNTIL TENDER, STIRRING OCCASONALLY. REDUCE HEAT; ADD THE SPINACH, BASIL, PEPPER AND PEPPER FLAKES. COOK 2-3 MIUTES LONGER OR UNTIL SPINACH IS WILTED. SERVE WITH CHEESE IF DESIRED.
December 2013

This recipe is a personal recipe added by Mermaidmom and has not been tested or endorsed by MyRecipes.

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