Rustic Italian Tortellini Soup
Hearty and flavorful, Rustic Italian Tortellini Soup is an easy recipe for fall and winter. Simple to make, and a fall soup that’s sure to please!
This is 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. :)
Rustic Italian Tortellini Soup
This particular recipe is definitely a new favorite. Â It has already made it to my recipes binder, which is saved only for our tried and true recipes. Â It’s easy, comes together quickly, and is tantalizingly good. Â It’s adapted from a Taste of Home recipe, and we made a few changes to our liking.
I doubled the recipe, but still only used one package of tortellini. Â It worked for our family of eight, with leftovers for lunch the next day. Â It does have red pepper flakes, so you can adjust those to your “spicy” level, and depending on your kiddos! Â We left them in–although our kids are used to spicy foods and like them. Â If you leave out the red pepper flakes, you may need to up the other spices.
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Ingredients
- 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
Instructions
- 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.
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