TORTELLINI SOUP WITH ITALIAN SAUSAGE & SPINACH

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 

Soup

  • Heat a large, heavy bottomed pan over medium-high heat. Heat vegetable oil and add diced onion. Saute until onions are soft.
  • Crumble Italian Sausage and garlic with the onion. Cook until sausage is no longer pink.
  • Stir in crushed tomatoes, vegetable (or chicken) broth, basil, salt and pepper. Bring to a boil, reduce heat to low, and cover. Let soup simmer for 20-30 minutes.
  • Add tortellini and spinach and simmer for about ten minutes, until pasta is tender.
  • Serve with shredded Parmesan.

Crostini

  • Slice baguette into 1/2 inch thick slices. Butter one side and place butter side down in a hot skillet until golden brown. Flip bread slices over and sprinkle with Parmesan while the other side gets golden brown. Transfer to a plate and immediately cover loosely with foil if cheese has not completely melted.

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