Rustic Tortellini Soup (2)

Rustic Tortellini Soup

Soups are on rotation during fall and winter around here and this rustic tortellini soup is one of our all-time faves. Serve with a loaf of crusty bread and a big ole salad.

Rustic Tortellini Soup

Ingredients
  

  • 1 pound of Italian sausage links casings removed I used 2 hot sausages and 3 mild. This gives the soup a nice kick of spice but not too much.
  • 1 medium onion chopped
  • 6 garlic cloves minced
  • 1 large box chicken broth or bone broth I prefer bone both- healthier for you and gives the soup a great taste!
  • 1 cup water
  • 2 28 oz. cans of diced tomatoes undrained
  • 10 oz refrigerated cheese tortellini you can use 1 or 2 packages depending on how much pasta you like in the soup. Don’t use frozen tortellini for this, will turn to mush
  • 3 cups fresh baby spinach
  • ¼ cup chopped fresh basil
  • ¼ tsp pepper
  • Crushed red pepper to taste
  • ½ cup Parmesan cheese for topping before serving

Instructions
 

  • Crumble sausage in a Dutch oven or soup pot, add onion. Cook and stir over medium heat until meat is cooked through.
  • Add the garlic; cook 1 minute longer.
  • Stir in the broth, water and tomatoes. Bring to a boil.,
  • Add tortellini;spinach, basil, pepper and pepper flakes (if using). Return to a boil.
  • Cook for 5-8 minutes or until almost tender, stirring occasionally.
  • Add another cup or two of broth if you want a thinner consistency after the pasta cooks. Serve topped with fresh basil and Parmesan cheese.

Notes

Enjoy and happy fall!

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