Tortellini Soup

Original cookbook page 232

A hearty soup with sweet Italian sausage, cheese tortellini, white beans, and fresh vegetables in a tomato broth.

Ingredients

• 2 teaspoons olive oil
• 3/4 cup white onion, diced
• 2 stalks celery, thinly sliced
• 2 medium carrots, peeled, halved and sliced
• 1 19-ounce package Sweet Italian Sausage, casings removed
• 6 cups chicken broth
• 1 28-ounce can crushed tomatoes
• 1 15-ounce can white beans, drained and rinsed
• 1 9-ounce package refrigerated cheese tortellini
• 3 cups baby spinach
• 2 tablespoons chopped parsley
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, celery and carrots to the pan and cook for 4-5 minutes or until just softened. Season the vegetables with salt and pepper to taste.
2. Add the sausage to the pan; cook for 5 minutes, using a spoon to break up the sausage into smaller pieces.
3. Add the chicken broth and crushed tomatoes to the pot, then bring to a simmer.
4. Add the tortellini, spinach and white beans to the pot, cook for 5 minutes.
5. Season the soup with salt and pepper to taste. Stir in the parsley and serve.