Sausage Tortellini Soup
Description
Little sausage balls, tortellini and fresh spinach in broth and canned tomatoes make a fantastically delicious soup. Serve with a crusty bread and a salad.
Ingredients
16 oz. regular pork sausage
1 1/2 c. chopped onion
4 cloves garlic, pressed
32 oz. chicken stock, not broth
29-30 oz. canned diced tomatoes
5 oz. can tomato paste
1 T. dried oregano leaves
1 T. dried basil leaves
1 T. sugar
1/2 t. dried red chili peppers
1 t. fresly ground black pepper
3/4 t. kosher salt
10 oz. cheese tortellini
3 oz. fresh baby spinach leaves
Directions
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Heat a skillet over medium heat. Make little balls of sausage with your hands; drop them into hot pan. Cook in two batches. Brown all sides and completely cook them through. Remove onto a paper towel lined plate or platter.
Saute onions in the fat leftover from the pork until soft; about 8 minutes. Add pressed garlic; saute 30 seconds.
Meanwhile, add stock, tomatoes, tomato paste, oregano, basil, sugar, chili peppers, pepper and salt to a large, heavy bottomed soup pot or Dutch oven; bring to a boil. Add onion and garlic mixture; simmer 10 minutes, uncovered. With a potato masher, crush down into soup, slightly breaking up tomatoes and onions.
Add tortellini; cook according to package directions, about 7-9 minutes. Add in cooked sausage; stir in spinach until just wilted.
Serve immediately.
6 servings