UNITS
SCALE
INGREDIENTS
SAUSAGE TORTELLINI SOUP
- ¾ lb Italian pork sausage, casings removed
- 1 medium Yellow onion, chopped
- 6 cloves Garlic, minced
- 3 ½ cups Stock, chicken or vegetable
- 1 ¾ cups Water
- 1 14.5 oz can Canned tomatoes, diced, undrained
- ½ lb Tortellini, cheese
- 5 cups Spinach, fresh, chopped
- ¾ tsp Basil, dried
- ½ tsp Black pepper , freshly ground
GARNISH
- For garnish Parmesan cheese, shredded
METHOD
- Crumble sausage into a large Dutch oven or large pot. Add onion and cook, stirring often, over medium heat until pork is no longer pink. Add garlic and cook for an additional minute. Stir in stock, water and tomatoes. Bring to a boil.
- Add tortellini and return to a boil. Cook, stirring occasionally, until pasta is almost tender, about 6 to 8 minutes. Reduce heat and add the spinach, basil and black pepper. Cook until spinach is wilted, about 3 minutes longer. Garnish with Parmesan cheese. Serve.
NOTES
- Alternatively, you can substitute kale for spinach (100 grams)
- Tortellini should be fresh (refrigerated)
- Use spicy Italian sausage if you prefer
- Add crushed red pepper flakes, if desired
