With the weather cooling down, soup is back in the rotation. I'm dreaming up in my head a butternut squash and apple soup to have in the upcoming weeks, but for now it was a simple sausage and tortellini soup.
This is one of those dinners where you barely feel like you're cooking. You can load up everything into one pot and figure you've got protein, carbs, and veggies. Dinner, or lunch, done.
I love soups for lunch and made this one mid day. It's also a great option when you want to get dinner on the table quickly. If you have room in your freezer, stocking up on tortellini is a good idea! It's inexpensive, there are a ton of varieties, and if you're not wanting a pasta and red sauce night, throw it into soup!
Obviously this soup won't freeze well with the tortellini and I would say it's best eaten in the first two days. You could make it without the pasta and then freeze it, or sub another grain or pasta like orzo or barley.
So, let's get to it. Here's what you'll need!
Ingredients
- 1 onion, diced
- 1 red pepper, diced
- 5 sweet Italian sausages, casings removed
- 20 oz. package frozen tortellini
- 1 T Italian seasoning
- 1 14 oz. can diced tomatoes
- 14 cups or 3.5 quarts of chicken broth
- 4 cups fresh spinach
- Saute the onion and pepper until soft, about 5-7 minutes
- Remove the casing from the sausages and then in small pieces break up the sausage and saute so that you'll have good sized bites.
- Once the sausage is cooked add in your seasoning, diced tomatoes, and broth. Bring to a simmer and cook for 10-15 minutes or until heated through.
- At this point toss in the tortellini and cook according to package directions.
- Just before you're ready to eat throw in your spinach and allow it to wilt while you stir things around.
Serve in bowls with parmesan cheese on top if you'd like, or simply on it's own. This was loved by all and something that will definitely be making another appearance at our table in the coming weeks!
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