This is Minute Sausage and Tortellini Soup Recipe that you should try. A one-pot meal you can have on the table in about 20 minutes, what’s not to love about that? Just grab a loaf of crusty bread to serve on the side and you’ll be all set for dinner for a few nights – yep, this recipe makes a big pot of soup, so you’ll almost certainly have leftovers. You could switch things up too – leave the sausage out for a vegetarian soup, or swap in chicken sausage for the pork to cut a few calories.
By Tracey
20-Minute Sausage and Tortellini Soup
adapted from Taste of Home
(Note: if you use a mild sausage, you may also want to season with a pinch of red pepper flakes. I didn't find it necessary with the spicy sausage.)
Ingredients:
- 1/2 lb spicy Italian sausage, casings removed
- 1 medium onion, diced
- 5 garlic cloves, minced
- 2 cans (14.5 oz each) low-sodium chicken broth
- 1 3/4 cups water
- 1 can (14.5 oz) diced tomatoes
- 1 package (10 oz) refrigerated cheese tortellini
- 6 oz baby spinach
- 1/2 teaspoon Italian seasoning
Directions:
Add the sausage to a Dutch oven set over medium heat. Begin cooking, breaking up the sausage with a wooden spoon. After about 2 minutes, add the onion and continue cooking until the sausage is browned. Stir in the garlic and cook for 30 seconds to 1 minute, just until fragrant. Add the chicken broth, water, and tomatoes (with their juices, do not drain them!) and stir to combine. Increase the heat to medium-high, and bring the mixture to a boil. When you reach a boil, add the tortellini. Cook until tender, about 7-8 minutes, stirring occasionally. Reduce the heat to medium-low and add the spinach and Italian seasoning. Cook for 2-3 minutes, or until the spinach has wilted. Season to taste with salt and pepper, and if desired, add up to 1/4 teaspoon additional Italian seasoning.
This soup reheats very well, but you will need to add additional liquid (either chicken broth or water, your choice) because the tortellini will continue to absorb liquid as it sits.
