You are out shopping and your brain spots a cold storage case in the Italian aisle. You see a package of tortellini and they call to you. You grab them up and later at home you have no clue as to what you are going to do with them. Let’s use those tortellini to make a classic Italian soup from a recipe that I just have stuck in my head, that you will love to claim as your own because I have no clue as to which instructor I have had taught the lesson that included this recipe. It is good…I have used it for years in a few restaurants that I have worked and at home. It has an awesome taste and the house will smell so good for a few hours.
2 ea 15 oz cans chicken broth
3/4 pound Italian sweet sausage links (remove meat from casing)
1 medium onion (chopped finely)
1 tsp olive oil
6 garlic cloves (finely minced)
1-3/4 cups water
1 ea 15 oz can diced tomatoes (do not drain)
1 package (approx 9 ounces) refrigerated cheese tortellini
1 pkg (approx 6 ounces) fresh baby spinach
3/4 tsp dried basil
1/4 tsp black pepper
1/8 tsp crushed red pepper flakes
1/2 cup Shredded Parmesan cheese
In a 7-10 quart deep sautee pot add olive oil. Heat on med until oil is hot.
Crumble sausage into hot oil and add the onion.
Cook and stir over medium heat until meat is no longer pink.
Add garlic and stir into the meat and onion mix.
Stir in the broth, water, and tomatoes.
Bring to a low boil.
Add tortellini and allow the soup to return to a boil.
Reduce heat; add the spinach, basil, black pepper, parmesan cheese, and pepper flakes.
Cook 2-3 minutes longer or until spinach has wilted and tortellini are tender.
Serve with additional parmesan cheese as a topper.