Are you suffering from hunger, cold weather induced shivers and lack of desire to put much effort into getting a meal on the table? Boy oh boy, have I got the soup recipe for you! From start to finish, it’s on the table in 30 minutes. It’s warming, filling and satisfying. The broth is Mmm, Mmm good – a wonderful combo of chicken and beef broth with the juice of diced tomatoes. Make it spicy or not, it all depends on the Italian sausage you chose. The addition of frozen tortellini gives the soup the heartiness – it’ll fill you up 🙂
So what are you waiting for…all you need is a skillet, a soup pot and the ability to chop some spinach…30 minutes later, a meal awaits!
1 pound Italian sausage, about 4 links, casings removed [I went with sweet turkey Italian]
4 cups low sodium chicken broth
4 cups low sodium beef broth
14½ ounce can diced tomatoes with garlic and basil
16 ounce package frozen/refrigerated tortellini [the smaller the better, I used cheese filled]
15 ounce can cannellini beans, drained and rinsed
3½ cups chopped spinach leaves
3 Tablespoons chopped basil leaves
Parmesan cheese, grated to taste
•Cook sausage in a large skillet over medium heat. Stir occasionally, breaking it into smaller pieces. Cook until no pink remains. Drain well and set aside.
While the sausage browns, get the broth going…
•In a large soup pot combine the chicken broth, beef broth and undrained tomatoes. Bring to a boil. Add the tortellini cook about 5 minutes, reduce heat to medium.
•Add the sausage and drained beans. Cook about 10 minutes, or until heated through.
•Add the chopped spinach and basil, allowing both to wilt.
•Serve with plenty of freshly grated Parmesan cheese.
Recipe adapted from Midwest Living.