Sometimes a recipe just sticks in your mind. I stumbled upon a version of this week’s meal during the winter and this Tortellini Soup with Spinach and Sausage has been on my mind ever since. I seized the opportunity to try it out on a chilly rainy spring day. My expectations were that I would enjoy the soup, but I was simply blown away. The fresh flavors and simplicity make this the perfect weeknight meal. I liked it so much and had some extra ingredients, that I couldn’t resist making it again!
While the soup was delicious, there was a bit of an ulterior motive in my wanting to make it again. When I initially made this tomato tortellini goodness, I intended on using hot Italian sausage because I love a little heat in my food. Unfortunately, the grocery store was sold out of hot Italian sausage. Just my luck. In order to substitute for my meat misfortune, I decided to add a touch of red pepper flakes to give me the heat I desired. I was not disappointed in the slightest. The heat was just what this recipe needed. My instincts were spot on!
The following week I sought to execute an experiment with the soup recipe. I mean, it was delicious the first time I made it, of course, but my curiosity got the best of me. I had added extra red pepper flakes to compensate for the sweet sausage. This time I had to try the soup the way I had initially intended, with hot Italian sausage. Luckily for me, both hot and sweet sausage was on sale this week at the grocery store. Naturally, I picked up a couple of extra packs to freeze for the future. Using the hot sausage and a smaller amount of red pepper flakes (because I couldn’t risk not having enough heat) definitely changed the taste of the soup. If I’m being honest, I preferred the sweet sausage with the increased flakes. Both renditions of this recipe turned out great so, it comes down to personal taste. I challenge you to experiment with the flavors that interest you and give this terrific tortellini soup a try!
Tomato Tortellini Soup with Spinach and Sausage
What You Need:
- 1 Tbsp. vegetable oil
- 1 lb. Ground Italian Sausage (sweet or hot)
- 1 Medium-sized onion, diced
- 1 Tbsp. minced garlic
- 1-28 oz can crushed tomatoes
- 1-32. oz. box of vegetable broth
- 3 Tbsp. fresh chopped basil
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. red pepper flakes
- 1 9-ounce package refrigerated tortellini (I used three cheese tortellini)
- 2 cups packed fresh spinach
Instructions:
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- In a large pot over medium-high heat, heat vegetable oil and add diced onion. Saute until onions are soft.
- Crumble Italian sausage and garlic with the onion. Cook until the sausage is no longer pink.
- Stir in crushed tomatoes, vegetable broth, basil, salt, red pepper flakes, and pepper.
- Bring to a boil, reduce heat to low, and cover. Let soup simmer for 20-30 minutes.
- Add in tortellini and spinach. Simmer for about ten minutes, until pasta is tender.
- Serve shredded parmesan on top and enjoy!
Cook With Me:
- In a large pot over medium-high heat, heat vegetable oil and add diced onion. Saute until onions are soft.
- Crumble Italian sausage and garlic with the onion. Cook until the sausage is no longer pink.
- Stir in crushed tomatoes, vegetable broth, basil, salt, red pepper flakes, and pepper.
- Bring to a boil, reduce heat to low, and cover. Let soup simmer for 20-30 minutes.
- Add in tortellini and spinach. Simmer for about ten minutes, until pasta is tender.
- Serve shredded parmesan on top, if desired, and enjoy!
Inspired by this recipe.
Nice recipe
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