RCI-ND.007.0018.001
Sausage and Tortellini Soup
American cuisine | Pasta | Soups
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- Vegetable spray or 1 teaspoon olive oil1 unit
- (19.76-ounce) packages sweet Italian sausage2 unit
- (8-ounce) cartons sliced2 unitfresh mushrooms
- (9-ounce) bag fresh baby spinach1 unit
- (14-ounce) cans diced tomatoes2 unit
- (32-ounce) cartons low-sodium chicken broth2 unit
- (28-ounce) package fresh Three Cheese Tortellini (from dairy case)1 unit
- Grated Parmesan cheese for garnish1 unitoptional
Method
1
Coat a large stock pot with vegetable spray or 1 teaspoon olive oil.
2
Remove sausage from casings and heat over medium heat in stock pot until sausage is crumbled and no longer pink.
3
When the sausage is completely cooked, add sliced mushrooms and cook, stirring occasionally, until they are sautéed.
4
Add the entire bag of baby spinach.
5
Cook, stirring occasionally, until spinach is lightly sautéed.
6
Add diced tomatoes and stir thoroughly.
7
Add chicken broth and bring to a boil.
8
Add tortellini and simmer on low for 10 to 15 minutes until the pasta is cooked.
9
Ladle into soup bowls and sprinkle generously with Parmesan cheese.