After a really warm week last week (like REALLY warm…as in the warmest December in 125 years), the cold is back, and soup is sounding even yummier than usual. Let’s be honest, though, even when I lived where it’s warm all year, I always loved soup in the winter. :) We tried a yummy new soup that was gobbled up at our house, and it’s full of some of my favorite things. It’s hearty without being heavy, filling, flavorful, and a little bit spicy—and SO delicious!
Soup is one of the best meals around. I love a big post of soup simmering on the stove–there’s something just so cozy about it. Serve with crusty bread, and it’s the perfect lunch or dinner. Or both. :)
This particular recipe is definitely a new favorite. It has already made it to my recipes binder, which is saved only for our tried and true recipes. It’s easy, comes together quickly, and is tantalizingly good. It’s adapted from a Taste of Home recipe, and we made a few changes to our liking.
We also doubled the recipe, but still only used one package of tortellini. It worked for our family of eight, with leftovers for lunch the next day. It does have red pepper flakes, so you can adjust those to your “spicy” level, and depending on your kiddos! We left them in–although our kids are used to spicy foods and like them. If you leave out the red pepper flakes, you may need to up the other spices.
Rustic Italian Tortellini Soup
- 1 pound Jimmy Dean ground pork Italian sausage
- 6 garlic cloves minced
- 2 cans 14-1/2 ounces each reduced-sodium chicken broth
- 1-3/4 cups water
- 1 can 14-1/2 ounces diced tomatoes, undrained
- 1 package 9 ounces refrigerated cheese tortellini
- 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
- 1 tsp. Italian seasoning more or less to taste
- Grated Parmesan cheese
- Crumble sausage into a large pot. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water, and tomatoes, then bring to a boil.
- Add the tortellini, and return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Reduce heat, then add the spinach, basil, pepper, Italian seasoning, and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted. Serve with Parmesan cheese! Serves 4-6.