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Tortellini Soup

  • Preparation Time
    Prep:
    20 min.
  • Cooking Time
    Cook:
    1 hr.
  • Serves
    Serves:
    6-8

Serve with crusty Italian bread and a fresh green salad.

Recipe tags: chicken base, moderate difficulty, main, stew

Ingredients

Quantity Ingredient
1 Tbsp olive oil
2 cloves garlic, peeled and minced
1½ lbs bulk mild Italian sausage
8 cups water
¼ cup Better Than Bouillon® Roasted Chicken Base
1 can (5.5-ounce) spicy tomato juice
1 can (28-ounce) petite diced tomatoes, undrained
1¼ tsp ground oregano
1 Tbsp dried basil leaves
1 tsp salt (optional)
1 tsp black pepper
1 bay leaf
1 box (9-ounce) box frozen chopped spinach, thawed and drained well (squeeze thawed spinach in paper towels, to remove excess water)
1 pkg (9-ounce) fresh or frozen cheese tortellini (do not thaw if frozen)
grated Parmesan cheese for garnish

Directions

  • 1

    In a soup pot, heat oil over medium heat. Add garlic, cook and stir, about 2 minutes.

  • 2

    Add Italian sausage, cook and stir until bite-size crumbles are done, about 15-20 minutes.

  • 3

    Remove pot from heat, drain sausage on paper towel.

  • 4

    Return soup pot to medium heat, add water and whisk in Chicken Base until dissolved.

  • 5

    Add tomato juice, tomatoes, oregano, basil, salt, pepper and bay leaf, stir and bring to a boil.

  • 6

    Reduce heat to medium-low, simmer covered for 10-15 minutes, stirring occasionally.

  • 7

    Add spinach and tortellini, cook until tortellini is done, about 10-15 minutes, stirring occasionally. Add sausage to the soup.

  • 8

    Remove bay leaf before serving, garnish with Parmesan cheese.