Rustic Italian Tortellini Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 251.9
- Total Fat: 8.4 g
- Cholesterol: 53.8 mg
- Sodium: 1,136.4 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 2.4 g
- Protein: 17.3 g
View full nutritional breakdown of Rustic Italian Tortellini Soup calories by ingredient
Introduction
This meal comes together SUPER fast! A very hearty dish that goes great with a salad. It's also versatile--add additional vegetables or even a can of drained and rinsed cannellini beans for more protein. This meal comes together SUPER fast! A very hearty dish that goes great with a salad. It's also versatile--add additional vegetables or even a can of drained and rinsed cannellini beans for more protein.Number of Servings: 6
Ingredients
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3 Italian turkey sausage links (4 ounces each), casings removed (I used the "hot" sausage version)
1 medium onion, chopped
6 garlic cloves, minced
4 cups reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (9 ounces) refrigerated cheese tortellini
1 package (6 ounces) fresh baby spinach, coarsely chopped
2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil (or, you can substitute thyme and oregano)
1/4 teaspoon pepper
Dash crushed red pepper flakes (optional if not using hot turkey sausage)
Shredded Parmesan cheese, optional
Directions
DIRECTIONS
Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink.
Add garlic; cook and stir 2 minutes longer.
Add the broth and tomatoes. Bring to a boil.
Stir in tortellini; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until pasta is tender, stirring occasionally.
Add the spinach, basil, pepper and pepper flakes; cook 2-3 minutes longer or until spinach is wilted. Serve with cheese if desired.
Yield: 6 servings (2 quarts
Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink.
Add garlic; cook and stir 2 minutes longer.
Add the broth and tomatoes. Bring to a boil.
Stir in tortellini; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until pasta is tender, stirring occasionally.
Add the spinach, basil, pepper and pepper flakes; cook 2-3 minutes longer or until spinach is wilted. Serve with cheese if desired.
Yield: 6 servings (2 quarts
Member Ratings For This Recipe
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CROYLE55
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GREETCHEEN
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PHILLIPIANS_413
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OLIVERSMOM2
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CORRADINO
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MERCER1948
I fixed this for friends and everyone asked for the recipe. I used chicken broth that wasn't reduced sodium since it was for company and I was afraid it wouldn't be as good. I may try kale in it next time as I think it would hold up better. It was fabulous! One of the best soups I've ever had. - 11/1/09
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AMYLARISSA22
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CHRISTYK08
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UNIQUECHAR
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JANTHEQUILTER
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LORISAM422
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MAGGIESP
This is wonderful! I've also tried substituting partially-cooked elbow macaroni or rice, and both variations are terrific. I leave out the optional red pepper flakes and add extra coarsely-ground pepper for some bite. If you substitute rice and increase the pepper, it's like Bertucci's sausage soup! - 7/21/09
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PIANOMOM33
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KELLKINS
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ETTEZEUS
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CINDYLOOHOO589
We love soup and this is a nice change of pace from the regular chicken noodle, veggie and rice. Here is the best part, my kids loved it and asked the next day for the left over...there were none! The only thing I added that wasn't in the recipe was salt and I simmered longer. - 9/24/08
Reply from FOODIEWIFE (9/24/08)
So happy that you liked it. I try to watch my sodium, so adding salt is a great way to go! I need to make more, too. It disappeared in no time at all!
Debby (foodiewife)
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