Rich, hearty, and comforting! This soup is a meal in itself. The spice of the pepper flakes compliment the spice of the Italian sausage. Great served with a baguette and softened butter.
How To Make Italian Sausage and Tortellini Soup
This tomato-based soup provides a refreshing sourness and meatiness — perfect for the warmer climate.
Prep:
20 mins
Cook:
1 hr
Total:
1 hr 20 mins
Ingredients
- 3 lbs. Hot Italian Sausage, link or bulk (whichever you prefer)
- 1 ½ onions, coarsely chopped
- 1 ½ green peppers , or red peppers (coarsely chopped)
- 2 zucchini, chopped
- 2 cans Northern White Beans, drained
- 1 can tomatoes , chopped
- 2 tbsp. fresh garlic, chopped
- 5 cans low-sodium chicken broth
- 1 can tomato sauce
- 1 can crushed tomatoes, with Italian seasonings
- oregano, chopped
- basil, chopped
- Italian parsley, chopped
- red pepper flakes
- salt and pepper , to taste
- 1 lg. fresh 4-cheese tortellini pasta
- 1 pkg. spinach leaves
- Parmesan cheese, grated (to garnish)
Instructions
- Brown Italian sausage in large skillet until lightly browned.
- Set aside and leave grease in pan.
- Brown onions, peppers and zucchini in sausage grease (add a little olive oil if needed) until slightly soft.
- Place all of these into a very large sauce pan.
- Add chicken broth, tomato sauces, chopped tomatoes, garlic and a handful of each of the fresh herbs.
- Add salt, pepper and red pepper flakes to taste.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Wilt fresh spinach leaves in a small amount of olive oil in a sauce pan.
- Add to soup along with tortellini pasta and beans.
- Bring to slow boil and then reduce heat again to simmer 30 more minutes.
- Garnish with Parmesan cheese.
Nutrition
- Sugar: 9g
- :
- Calcium: 147mg
- Calories: 814kcal
- Carbohydrates: 39g
- Cholesterol: 129mg
- Fat: 57g
- Fiber: 7g
- Iron: 7mg
- Potassium: 1646mg
- Protein: 40g
- Saturated Fat: 20g
- Sodium: 1844mg
- Vitamin A: 671IU
- Vitamin C: 43mg
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