Sausage Tortellini Soup
Ingredients
- 8 ounces sweet chicken Italian Sausage (or pork sausage, I like Premio, removed from casing)
- 1 stalk celery (chopped)
- ½ small onion (chopped)
- 1 carrot (peeled and chopped)
- 2 cloves garlic (minced)
- 32 ounce container unsalted chicken bone broth (such as Pacific)
- 1 ½ cups water
- 1 small Parmigiano Reggiano Rind (optional)
- ½ tablespoon Chicken Better than Bouillon (*)
- ¼ teaspoon fresh black pepper
- 9 ounces three cheese tortellini (Buitoni)
- 1 cup baby spinach
- Parmigiano Reggiano (grated for serving (optional))
Instructions
- 1
Heat a large pot over medium-low heat and add the sausage. Cook, breaking up with a spoon until cooked through, 5 minutes. Add the celery, onion, carrot and garlic. Cook for 8-10 minutes until vegetables begin to soften.
5 min - 2
Add the chicken broth, water, parmesan cheese rind (if using) and increase heat to medium-high and bring to a boil.
- 3
When broth boils, add the Bouillon and black pepper. Stir to combine, cover and cook medium low simmer 15 to 20 minutes, until the vegetables are soft.
15 min - 4
Reduce heat to low and add the tortellini and spinach. Simmer until tortellini cooks to al dente according to package directions, about 5 to 6 minutes. Once cooked, remove the rind.
5 min - 5
Stir to combine then serve with freshly grated Parmigiano Reggiano (if using)!
Nutrition
Per serving (based on 4 servings)
