Tortellini Soup

20 Min.
60 Min.
6-8
Ingredients
1
tablespoon olive oil
1 tablespoon olive oil
2
cloves garlic, peeled and minced
2 cloves garlic, peeled and minced
pounds bulk mild Italian sausage
1½ pounds bulk mild Italian sausage
8
cups water
8 cups water
¼
cup Better Than Bouillon® Roasted Chicken Base
¼ cup Better Than Bouillon® Roasted Chicken Base
1
(5.5-ounce) can spicy tomato juice
1 (5.5-ounce) can spicy tomato juice
1
(28-ounce) can petite diced tomatoes, undrained
1 (28-ounce) can petite diced tomatoes, undrained
teaspoons ground oregano
1¼ teaspoons ground oregano
1
tablespoon dried basil leaves
1 tablespoon dried basil leaves
1
teaspoon salt (optional)
1 teaspoon salt (optional)
1
teaspoon black pepper
1 teaspoon black pepper
1
bay leaf
1 bay leaf
1
(9-ounce) box frozen chopped spinach, thawed and drained well (squeeze thawed spinach in paper towels, to remove excess water)
1 (9-ounce) box frozen chopped spinach, thawed and drained well (squeeze thawed spinach in paper towels, to remove excess water)
1
(9-ounce) package fresh or frozen cheese tortellini (do not thaw if frozen) • grated Parmesan cheese for garnish
1 (9-ounce) package fresh or frozen cheese tortellini (do not thaw if frozen) • grated Parmesan cheese for garnish
Directions
  1. In a soup pot, heat oil over medium heat. Add garlic, cook and stir, about 2 minutes.
  2. Add Italian sausage, cook and stir until bite-size crumbles are done, about 15-20 minutes.
  3. Remove pot from heat, drain sausage on paper towel.
  4. Return soup pot to medium heat, add water and whisk in Chicken Base until dissolved.
  5. Add tomato juice, tomatoes, oregano, basil, salt, pepper and bay leaf, stir and bring to a boil.
  6. Reduce heat to medium-low, simmer covered for 10-15 minutes, stirring occasionally.
  7. Add spinach and tortellini, cook until tortellini is done, about 10-15 minutes, stirring occasionally.
  8. Remove bay leaf before serving, garnish with Parmesan cheese.
Serve with crusty Italian bread and a fresh green salad.

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