As we prepare for more snowy days in the Northeast, I decided to add to Chris and Cait’s recipes with one of my favorites… my Mom’s Rustic Italian Sausage and Tortellini Soup.
The soup is perfect on a cold winter day. Pair it with a bold Cabernet and you will feel toasty and satiated nestled in by a roaring fire. Your guests will think it took you all day to make but it’s so easy! I like to double or even triple the amounts and will freeze the leftovers. It defrosts in a pinch.
My mother has served this dish for as long as I can remember and it never gets old. The entire family gathers to enjoy this hearty soup and I am happy to share it with you…
Sue’s Rustic Italian Sausage and Tortellini Soup
Servings 6 (2 quarts)
Preparation time 20mins
Cooking time 40mins
- 4 Italian sausages (1/2 spicy, ½ sweet, 4 ounces each, casings removed)
- 1 medium onion, chopped
- 6 garlic cloves, minced
- 2 boxes of Turkey Stock
- 1 can (14-1/2 ounces) Fire Roasted Diced Tomatoes, undrained
- 1 package (9 ounces) refrigerated cheese tortellini (I use the gluten free version)
- 1 package (6 ounces) fresh baby spinach, coarsely chopped
- 2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
- 1/4 teaspoon pepper
- Dash crushed red pepper flakes
- Shredded Parmesan cheese, optional
- Crumble sausage into a Dutch oven; add onion.
- Cook and stir over medium heat until meat is no longer pink.
- Drain any excess fat from the sausage.
- Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil.
- Add tortellini; return to a boil.
- Cook for 7-9 minutes or until tender, stirring occasionally.
- Reduce heat and add the spinach, basil, pepper and pepper flakes.
- Cook 2-3 minutes longer or until spinach is wilted.
Serve it with cheese, if desired, and a crusty French or Italian loaf. Enjoy!