Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Author: Kristin
Soups are great. Especially in the winter. You can make them ahead and they provide multiple meals during the week. In my quest to find new soup recipes, I discovered this one from Yellow Bliss Road. Not only did it have a five start rating, but it also had a lot of shared photos from others like me who had found and tried the recipe. This was really easy to make and delicious. Give it a try.
1 tablespoon vegetable oil
1 pound ground Italian Sausage
1/2 cup diced onion about 1/2 medium sized onion
1 tablespoon minced garlic
1-28 oz can crushed tomatoes (I actually used two cans of Kroger stewed tomatoes)
1-32. oz. box of vegetable broth chicken works too
2 tablespoons fresh chopped basil
1 teaspoon salt
1/2 teaspoon pepper
1 9- ounce package refrigerated tortellini
2 cups packed fresh spinach
Fresh Grated Parmesan Cheese
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.
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.
For a creamier soup, add a half cup of Greek yogurt or sour cream.