Sausage soups make for a good meal. Soups are usually for appetizers, but this one contains ingredients that have strong flavors, making it a heavy meal. This is perfect for those who are looking for a comfortable meal after a long day’s work. I’m always a fan of quick-to-fix recipes and recipes that could be modified without changing the taste.
I am the type of person who experiments based on my preferences, and it’s good if I can do so without ruining the entire recipe.
Ingredients
3/4 pound Johnsonville Italian turkey sausage links, casings removed
1 medium onion, chopped
6 garlic cloves, minced
2 cans (14-1/2 ounces each) College Inn reduced-sodium chicken broth
1-3/4 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (9 ounces) refrigerated Barilla cheese tortellini
1 package (6 ounces) Green Giant 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
Sargento Shredded Parmesan cheese, optional
Instructions
Crumble sausage into a Dutch oven; add onion. 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. Bring to a boil.
Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender.
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Quick Tip: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
