PREP TIME: 10 mins | COOK TIME: 40 mins | TOTAL TIME: 50 mins | SERVINGS: 6 servings
Rich tomato broth, tender tortellini with crispy and cheesy crostini – this dish is to die for! A rich, creamy, and scrumptious soup to warm your heart on a cold winter night. Best paired with some garlic bread or green salad.
INGREDIENTS
Soup:
1 tablespoon vegetable oil
1 pound ground Italian Sausage
1/2 cup diced onion about 1/2 medium-sized onion
1 tablespoon minced garlic
28 ounces canned crushed tomatoes
32 ounces vegetable broth chicken works too
2 tablespoons fresh chopped basil
salt and pepper to taste
9 ounces refrigerated tortellini
2 cups packed fresh spinach
Crostini:
6 Baguette slices (about 1/3 of a baguette)
1 tablespoon butter
2 tablespoons freshly shredded Parmesan Cheese
HOW TO MAKE TORTELLINI SOUP WITH ITALIAN SAUSAGE & SPINACH
To make the Soup:
Step 1: Over medium-high heat, heat a large, heavy-bottomed pan. Add in vegetable oil once the pan is hot and saute the diced onion until soft.
Step 2: Add the crumbled Italian sausage and garlic into the pan. Continue cooking until the sausage is no longer pink.
Step 3: Add in and stir the crushed tomatoes, vegetable or chicken broth, basil, salt, and pepper. Bring the soup to a boil. Reduce the heat to low and simmer for about 20 to 30 minutes, covered.
Step 4: Now, add the tortellini and spinach. Simmer for 10 minutes more or until the pasta is tender.
Step 5: Sprinkle with shredded Parmesan before serving. Enjoy!
To make the Crostini:
Step 1: Slice in half-inch thickness the baguette. Spread butter on one side. Transfer into a hot skillet, butter side down, and toast until golden brown.
Step 2: Turn the bread on the other side and sprinkle over the Parmesan. Continue to toast until golden brown.
Step 3: Once done, place on a plate. If the cheese has not fully melted, quickly cover loosely with foil.
NOTES:
If you desire a creamier soup, just add half a cup of Greek yoghurt or sour cream.
NUTRITION FACTS:
Calories: 534kcal | Carbohydrates: 40g | Protein: 22g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 80mg | Sodium: 1654mg | Potassium: 669mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1651IU | Vitamin C: 18mg | Calcium: 165mg | Iron: 4mg
Ingredients
- Soup:
- 1 tablespoon vegetable oil
- 1 pound ground Italian Sausage
- 1/2 cup diced onion about 1/2 medium-sized onion
- 1 tablespoon minced garlic
- 28 ounces canned crushed tomatoes
- 32 ounces vegetable broth chicken works too
- 2 tablespoons fresh chopped basil
- salt and pepper to taste
- 9 ounces refrigerated tortellini
- 2 cups packed fresh spinach
- Crostini:
- 6 Baguette slices (about 1/3 of a baguette)
- 1 tablespoon butter
- 2 tablespoons freshly shredded Parmesan Cheese
Instructions
To make the Soup:
Step 1: Over medium-high heat, heat a large, heavy-bottomed pan. Add in vegetable oil once the pan is hot and saute the diced onion until soft.
Step 2: Add the crumbled Italian sausage and garlic into the pan. Continue cooking until the sausage is no longer pink.
Step 3: Add in and stir the crushed tomatoes, vegetable or chicken broth, basil, salt, and pepper. Bring the soup to a boil. Reduce the heat to low and simmer for about 20 to 30 minutes, covered.
Step 4: Now, add the tortellini and spinach. Simmer for 10 minutes more or until the pasta is tender.
Step 5: Sprinkle with shredded Parmesan before serving. Enjoy!
To make the Crostini:
Step 1: Slice in half-inch thickness the baguette. Spread butter on one side. Transfer into a hot skillet, butter side down, and toast until golden brown.
Step 2: Turn the bread on the other side and sprinkle over the Parmesan. Continue to toast until golden brown.
Step 3: Once done, place on a plate. If the cheese has not fully melted, quickly cover loosely with foil.
NOTES:
If you desire a creamier soup, just add half a cup of Greek yoghurt or sour cream.
