Italian Sausage & Tortellini Soup

Recipe by The Gourmet RD

So, it’s soup season. Well, in my house, it’s always soup season.  I can sit down with a hot bowl of minestrone, tomato bisque or corn chowder any time of year.

Ingredients

• 1 lb ground hot or mild Italian sausage
• 1 tbsp extra virgin olive oil
• 2 cloves garlic (minced)
• 5 oz baby spinach (chopped {about 4-5 cups} )
• 1 {15 oz.} can cannellini beans (drained and rinsed)
• 2 tsp dried oregano leaves
• ½ tsp coarse salt and freshly ground black pepper plus more to taste
• 2 {32 oz.} containers low sodium chicken broth
• 12 oz bag fresh cheese tortellini
• shaved Parmesan cheese (for garnish)

Method

1. Heat sausage in a large Dutch oven or stock pot to medium high heat. Cook 4-5 minutes, until browned. Drain sausage and set aside.
   
   Place pot back on stove and heat to medium high. Add oil and garlic and saute 30-60 seconds, until fragrant. Stir in spinach and saute until wilted, about 2 minutes.
   
   Add cannellini beans, oregano, salt and pepper. Pour chicken broth into pot; bring to a boil. Add tortellini; reduce heat to medium and allow to simmer, about 7-8 minutes, until tortellini is cooked.
   
   Add cooked sausage. Taste and adjust seasoning, if necessary. Serve and garnish with Parmesan cheese.

View the recipe instructions at The Gourmet RD