Weather: 21 degrees
What I’m listening to: my middle son practicing for his school Christmas program
This is a perfect weeknight option for the end of a chilly day. Tasty little cheesy pasta pouches swirling in colorful, toasty soup. It comes together quickly and is extremely versatile- it can be easily made into a vegetarian soup with vegetable broth and omitting the sausage. And it has tons of healthy greens in it – 3 cups of fresh spinach – which cook down and take on the rich flavor of the broth. Slice some crusty bread and the whole family will be warm and content. It’s even better the next day in a cup with a half grilled-cheese sandwich on the side. I’m eating it as I type this….
Adapted from Annie’s Eats
- 1T olive oil
- 1/2c onion, chopped
- 3 cloves garlic, minced
- 1lb italian sausage or smoked sausage
- 1 (14oz) can diced tomatoes
- 4c chicken broth
- 3c spinach
- 9oz of cheese tortellini, refrigerated variety
- pepper to taste
- grated parmesan cheese
In a large pot, heat olive oil over medium heat and add onions. Cook 2-3 minutes and add garlic. Add sausage and brown.
Pour in tomatoes and chicken broth. Bring to a simmer and add tortellini. Cook tortellini according to package instructions. Just before tortellini is finished, add spinach and cover. When spinach is wilted, add a generous amount of pepper (to taste) and remove from heat. ***This recipe didn't need salt because of the salt in the chicken broth and sausage. If too salty, add water.
Ladle soup into bowls and sprinkle with parmesan cheese. Serve.
Check out other recipes you might like in our Soups category.