Perfect for a cold winter dinner. Thanks to my executive assistant, Keisha, for giving me this recipe. It is simply delicious! It hits the spot when it is cold outside, and everyone goes back for seconds.
Italian Sausage Tortellini Soup Recipe
1 lb. Hot Italian bulk sausage. (Sausage with the casing is fine, just remove the casing before cooking.)
2 cans (14 oz. each) Beef Broth
2 cans (14.5 oz. each) Diced Tomatoes (do not drain)
1 can (14.5 oz.) Diced Tomatoes with Mild Green Chilies (do not drain)
10 oz. Frozen Chopped Spinach (thawed)
1 can (4 oz.) Sliced Ripe Olives (do not drain) {Note: I know it sounds crazy; but I have tried this recipe drained and undrained. The brine adds umami to this soup. If you are not comfortable with olive brine, remove a few tablespoons from the can before adding to the soup.}
1/4 cup Chopped Kalamata Olives (optional: But it adds that extra umpff!)
1 Tablespoon Dried Basil
1.5 teaspoons Dried Oregano
1 Clove Minced Garlic
1 cup Dried Cheese Tortellini or 1 package (9 oz.) refrigerated Cheese Tortellini
Directions:
1. In a large Dutch oven, over medium high heat brown sausage (drain if necessary).
2. Add Basil and Oregano being careful not to burn, followed by the Minced Garlic for about a minute being careful not to burn.
3. Add Beef Broth, Tomatoes, Spinach, Olives and bring to a boil.
4. Reduce heat, cover and simmer for 20 minutes.
5. Add Tortellini, cover and simmer for 12 minutes for dried pasta or 7 minutes for fresh pasta.
Serve hot.
Note: I prefer Hot Italian Sausage. If you don’t like the spicy heat, Mild Italian Sausage might be ok…never tried it, but I understand if spicy is not your thing.
Leftovers: The broth will be absorbed by the pasta and other ingredients. I suggest adding more Beef Broth to leftovers. Don’t worry; the flavor is in there.
Dining and Cooking