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Nancy's Kitchen - Tried and Tested Recipes
Italian 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 with Tortellini

1 Tbs. Extra Light Olive Oil
2 cloves garlic, crushed
1 lb. Hot or Mild Italian Sausage
1 cup diced onion
1 cup diced celery
1 cup diced carrot
1 can Italian Diced Tomatoes
2 cups Fresh Spinach
2 bay leaves
2 tsp. dried parsley
2 tsp. Italian Seasoning
64 oz. Chicken Broth
8 oz. Spinach Ricotta Tortellini
Salt and 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.

Add diced tomatoes and gently scrape bottom of pan.

Add 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 and serve.

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