Clarion County Recipe of the Day: Italian Tortellini Soup

J.C. Taggart

J.C. Taggart

Published April 12, 2018 4:01 am
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Serve this hearty and flavorful soup with a side salad and cornbread!

Italian Tortellini Soup

Ingredients

3/4 pound Italian turkey sausage links, casings removed
1 medium onion, chopped
6 garlic cloves, minced
2 — 14-1/2 oz. cans reduced-sodium chicken broth
1-3/4 cups water
1 — 14-1/2 oz. can diced tomatoes, undrained
1 — 9 oz. package refrigerated cheese tortellini
1 — 6 oz. package fresh baby spinach, coarsely chopped
2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1/4 teaspoon pepper
Dash crushed red pepper flakes
Shredded Parmesan cheese

Directions

~Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook one minute longer. Stir in the broth, water, and tomatoes. Bring to a boil.

~Add tortellini; return to a boil. Cook for five to eight minutes or until almost tender, stirring occasionally.

!Reduce heat; add the spinach, basil, pepper, and pepper flakes. Cook two to three minutes longer (or until spinach is wilted and tortellini are tender).

~Serve with cheese.

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