Serve with crusty Italian bread and a fresh green salad.
Tortellini Soup
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Prep:
20 min. -
Cook:
1 hr. -
Serves:
6-8
Recipes
Recipe tags: chicken base, moderate difficulty, main, stew
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 Tbsp | olive oil |
| 2 cloves | garlic, peeled and minced |
| 1½ lbs | bulk mild Italian sausage |
| 8 cups | water |
| ¼ cup | Better Than Bouillon® Roasted Chicken Base |
| 1 can | (5.5-ounce) spicy tomato juice |
| 1 can | (28-ounce) petite diced tomatoes, undrained |
| 1¼ tsp | ground oregano |
| 1 Tbsp | dried basil leaves |
| 1 tsp | salt (optional) |
| 1 tsp | black pepper |
| 1 | bay leaf |
| 1 box | (9-ounce) box frozen chopped spinach, thawed and drained well (squeeze thawed spinach in paper towels, to remove excess water) |
| 1 pkg | (9-ounce) fresh or frozen cheese tortellini (do not thaw if frozen) |
| grated Parmesan cheese for garnish |
Directions
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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.
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3
Remove pot from heat, drain sausage on paper towel.
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4
Return soup pot to medium heat, add water and whisk in Chicken Base until dissolved.
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5
Add tomato juice, tomatoes, oregano, basil, salt, pepper and bay leaf, stir and bring to a boil.
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6
Reduce heat to medium-low, simmer covered for 10-15 minutes, stirring occasionally.
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7
Add spinach and tortellini, cook until tortellini is done, about 10-15 minutes, stirring occasionally. Add sausage to the soup.
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8
Remove bay leaf before serving, garnish with Parmesan cheese.