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Tortellini Soup
- Large, heavy-bottomed pan
- Cutting board
- Knife for chopping
- Can opener
- Spoon for stirring
- 9 oz refrigerated tortellini
- 1 lb ground Italian sausage
- 32 oz vegetable broth ((or chicken))
- 28 oz canned crushed tomatoes
- 2 tbsp fresh basil (chopped)
- 2 cups fresh spinach (packed)
- ½ cup onion (diced)
- 1 tbsp garlic (minced )
- 1 tbsp olive oil
- salt & pepper (to taste)
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Heat the pan over medium-high heat. Heat the oil and add in diced onion. Sauté until onions are translucent: 3-4 minutes.
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Crumble Italian sausage and garlic with the onion. Cook until sausage is no longer pink: about 4-5 minutes. Drain any excess grease.
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Stir in crushed tomatoes, broth, basil, salt and pepper. Bring to a boil, cover and reduce heat to low. Simmer about 20 minutes.
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Add tortellini and spinach. Simmer for about 5-10 minutes, or until pasta is tender.
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OPTIONAL: Top with parmesan cheese.
