JoJo's Italian Sausage & Cheese Tortellini Pesto Spinach Soup
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 746.8
- Total Fat: 51.3 g
- Cholesterol: 75.1 mg
- Sodium: 1,889.2 mg
- Total Carbs: 42.5 g
- Dietary Fiber: 7.6 g
- Protein: 17.8 g
IntroductionA Bellerdine Classic, this hearty soup can be made to serve 2 or 20, in 20 minutes or over 12 hours. For our Vegan/Non-Pork Eating Friends, repace the Italian Sausage with a meet of your choice. Ground Bison and Chicken Breast have both produced taste buds that raced back to the stove top for more so enjoy! A Bellerdine Classic, this hearty soup can be made to serve 2 or 20, in 20 minutes or over 12 hours. For our Vegan/Non-Pork Eating Friends, repace the Italian Sausage with a meet of your choice. Ground Bison and Chicken Breast have both produced taste buds that raced back to the stove top for more so enjoy!
*2lbs Ground Italian Sausage (or protein replacement of your choice), browned & drained of oil
*3-4 tbp EVOO
*2 cups diced onion
*2 cups diced celery
*2 cups diced/shredded carrots
*6-8 tbp minced garlic
1- 28oz can whole peeled tomatoes
2- 28oz cans crushed tomatoes
2- 32oz boxes chicken broth/stock
2- 9oz containers basil pesto
2- 8oz cans black olives
2lbs tri-color three cheese tortellini
6 cups Baby Spinach
Grated Parmesan Cheese for finishing
1. This soup can be packaged and frozen for up to six months.
2. Mix hot and mild sausage for a little kick.
3. This soup is ALWAYS better the second day. Depending on amount leftover, spray Pam into a casserole dish, line dish with pastry dough, and pour soup inside, covering slightly in triangle formation. Bake at 400 degrees F for 25-30 minutes and enjoy a "soup casserole" too!
*Basil Pesto is made with pine nuts so be sure guests with nut allergies are aware of this ingredient.
2. In large stock pot, coat bottom with EVOO and begin to saute garlic, onions, celery, & carrots for approximately 5-7 minutes, or until translucent and softened.
3. After vigorously "chopping" whole peeled tomatoes in can, add to sauteed vegetables already in the pot. Also add dried oregano.
4. Add previously browned sausage to stock pot with crushed tomatoes and stir over medium heat until thoroughly mixed, about 3-5 minutes and slightly boiling.
5. Add chicken broth/stock & black olives and set heat to medium high or high, depending on the stovetop. Mix ingredients and bring to a boil.
6. Once boiling, add tortellini and cook for 9-11 minutes as directed on the package. Do not be concerned with tortellini being cooked through - it will eventually soften. While tortellini is boiling, add basil pesto and stir in vigorously.
7. Once tortellini are cooked, drop stove top heat to medium low and begin adding baby spinach small amounts at a time, stirring each time you add it, until all spinach is in stock pot. Return the heat to medium and allow soup to now simmer for approximately 7-10 minutes, mindful that a soft boil is ok but a hard boil should be avoided.
8. Serve soup hot with parmesan cheese on top and crusty Italian bread for dippping.
Serving Size: Makes approximately 12-14 2-cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user JOJOBETH78.