Nancy's Kitchen - Tried and Tested Recipes
Sausage and Spinach Soup with Tortellini
Here is another soup recipe that I made yesterday. It
really makes a lot but I imagine you could freeze some
or share some with a neighbor. It is really good. I cut
a line down the sausage and removed the skin. While it
was cooking I broke it up with a potato masher.
Marion in GA
Italian Sausage and Spinach Soup
1 Tbs. Extra Light Olive Oil
2 cloves garlic, crushed
1 lb. Hot or Mild Italian
1 cup diced onion
1 cup diced celery
1 cup diced carrot
1 can Italian Diced Tomatoes
cups Fresh Spinach
2 bay leaves
2 tsp. dried
2 tsp. Italian Seasoning
64 oz. Chicken
8 oz. Spinach Ricotta Tortellini
pepper to taste
Cook tortellini according to
directions and cool under cold running water. Set aside.
Gently apply pressure to remove Italian sausage
from thawed casing and brown in a stock pot or Dutch
oven, with garlic. Sausage is done when no pink remains.
Drain fat from pan. Add onion, celery and carrot
and sauté 3-5 minutes.
Add Italian seasonings,
salt and pepper and sauté 10 minutes.
tomatoes and gently scrape bottom of pan.
chicken broth and reduce heat to simmer. Add bay leaves
and simmer for 30 minutes.
Add spinach, parsley
and tortellini, and cook for 5 minutes. Season to taste