Sausage And Tortellini Soup

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 198
  • Fat: 5.5g
  • Saturated fat: 2.1g
  • Protein: 14g
  • Carbohydrate: 27g
  • Cholesterol: 47mg
  • Iron: 2.7mg
  • Sodium: 1192mg
  • Calories from fat: 25%
  • Fiber: 2.3g
  • Calcium: 128mg


  • 1/2 pound sweet Italian turkey sausage
  • 3/4 cup chopped onion
  • 2 garlic cloves, minced
  • 2 (14 1/2-ounce) cans diced tomatoes with basil, garlic, and oregano, undrained
  • 2 (14 1/2-ounce) cans fat-free, reduced-sodium chicken broth
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon coarsely ground pepper
  • 1 (9-ounce) package fresh cheese tortellini, uncooked
  • 2 cups torn fresh spinach


  1. Remove casings from sausage. Cook sausage, onion, and garlic in a large Dutch oven over medium heat until sausage is browned, stirring to crumble. Drain well; return to pan.
  2. Add tomatoes and next 3 ingredients; bring to a boil. Cover; reduce heat, and simmer 15 minutes. Add tortellini; cover and simmer 6 minutes, stirring occasionally. Stir in spinach; cook 2 minutes.
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