Tortellini Soup

This recipe, adapted from one recommended to me by an IT staff member who participates in Spark People, is a great use of greens like Tatsoi or Malabar spinach from your Plant It ForwardIMG_2633 farm share.  It is a hearty soup and goes well with a crusty bread for a one-bowl meal.

Rustic Italian Tortellini Soup by Spark People

Ingredients for shopping list:

  • 3 Italian turkey sausage links (4 ounces each), usually comes in packages of 5 or 6, freeze the remainder; choose the mild flavor instead of the spicy or “hot” version
  • 1 medium onion, chopped
  • 6 garlic cloves, minced
  • 4 cups reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 package (9 ounces) refrigerated cheese tortellini – or try other flavors of tortellini
  • 1 package (6 ounces) fresh baby spinach, coarsely chopped (can substitute Tatsoi leaves or Malabar spinach)
  • 2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil (or, you can substitute thyme and oregano)
  • 1/4 teaspoon pepper
  • Dash (1 shake only) crushed red pepper flakes (optional)
  • Shredded Parmesan cheese, optional (purchase a small package, about 6 oz.)

Note: Italian Sausage comes packed in casings that need to be broken open so you can fry up the crumbled sausage inside.  Think of Jimmy Dean sausage packages… you cut open that plastic tube and squeeze out the sausage before cooking.  Italian sausage is the same kind of “bulk” sausage, but the casings are very thin and clear, so it is not as obvious that you have to break them open before cooking.

Summary: Fry up the crumbled Italian sausage in a big frying pan.  Add chopped onion and garlic and cook on high until soft, about 4 minutes.  Add broth and tomatoes and keep cooking on high until the soup boils.  Add in refrigerated tortellini and keep cooking on high another 8 minutes.  Add rest of ingredients except cheese and cook on high 3 more minutes.  Serve warm with Parmesan cheese sprinkled on top (optional).

VEGETARIAN Tortellini Soup

  • 1 Tablespoon olive oil
  • 1 medium onion, chopped
  • 6 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 can (14-1/2 ounces) Italian-style tomatoes, undrained
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 package (6 ounces) fresh baby spinach, coarsely chopped
  • 1/4 cup  fresh basil or 1 Tablespoon teaspoon dried basil (or, you can substitute thyme and oregano)
  • 1/4 teaspoon pepper
  • Dash (1 shake only) crushed red pepper flakes (optional)
  • Shredded Parmesan cheese,  about 6 oz.

Heat the oil in a large frying pan and fry the garlic and onion for 4 minutes.  Add broth and seasoned tomatoes and keep cooking on high until the soup boils.  Add in refrigerated tortellini and keep cooking on high another 8 minutes.  Add rest of ingredients except cheese and cook on high 3 more minutes.  Serve warm with Parmesan cheese.  Vegetarians will get your protein from through the cheese tortellini and the Parmesan cheese.