Sausage and Tortellini Soup
Sausage and tortellini soup is a one-pot dinner that feeds ten and comes together in about an hour. Sweet Italian sausage is browned first, so its rendered fat seasons the mushrooms and spinach that follow. Fresh cheese tortellini from the dairy case goes in at the end and cooks in only 10 to 15 minutes, making this an easy pick for a crowd or a big batch.
Instructions
Coat a large stock pot with vegetable spray or 1 teaspoon of olive oil.
Take the sausage out of its casings and cook it in the pot over medium heat, breaking it up as it cooks. It is ready when the meat is crumbled and no longer pink.
Add the sliced mushrooms to the cooked sausage and cook, stirring now and then, until they are sautéed.
Add the whole bag of baby spinach and keep stirring occasionally until it is lightly sautéed.
Stir in the diced tomatoes until everything is well mixed, then pour in the chicken broth and bring the pot to a boil.
Add the tortellini and simmer on low for 10 to 15 minutes, until the pasta is cooked through.
Ladle the soup into bowls and sprinkle generously with grated Parmesan.
Make it personal.
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