Tortellini Soup
If it were up to me, I would cook and eat soup all year long, I don’t care what the temperature is outside. But, I have learned that some people just can’t stomach a piping hot meal on a hot day. For this very reason, I am not allowed to serve soup for dinner at my house except for a limited period time during the year, between October and March. It stays pretty warm in south Louisiana until at least November, and even then, it could reach the 80 degrees mark at any given time. In fact, as I am finishing this post (on February 4, which just so happens to be National Homemade Soup Day), it is currently 71 degrees in the Greater New Orleans area.
Despite the warm temperature, we are smack dab in the middle of soup season, so, I present to you one of my favorites –tortellini soup.
All you need for this one pot meal is the following:
Onion
Italian Sausage (I always use Italian Turkey Sausage)
Dried Italian seasonings, such as basil, parsley, oregano
Diced Tomatoes
Tomato Sauce
Tortellini from the refrigerated section of the supermarket
Spinach or kale
And about 30-45 minutes!
It’s not exactly a “made from scratch” meal since I use store bought tortellini, but I think it’s alright to consider it homemade.
This soup is warm and inviting. It’s also quick and easy to make. All of this adds up to a perfect meal for a chilly weeknight!
Tortellini Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 package Italian sausage casings removed (I always use turkey sausage)
- 2 tablespoons dried Italian herbs such as parsley, oregano and basil
- 1 28 ounce can diced tomatoes
- 2 8 ounce cans tomato sauce
- 1 36 ounce box of chicken broth
- 1 bag baby spinach
- 1 20 ounce refrigerated package of store-bought tortellini
- salt and pepper to taste
Instructions
- Heat oil in large pot or dutch oven on medium heat.
- Add diced onion and cook for 2-3 minutes.
- Add Italian sausage, breaking up the meat with a wooden spoon, until browned.
- Add dried herbs.
- Add diced tomatoes, tomato sauce and chicken broth.
- Bring to a boil.
- Add spinach in batches, letting it wilt before adding more.
- Once all the spinach is in the pot, pour in the tortellini and cook according to the package directions, usually about 7-8 minutes.
- Add salt and pepper the soup to taste.
- Ladle into bowls for serving, and enjoy!