Recipe of the Month: Italian Tortellin Soup

Ingredients

• 1 tablespoon vegetable oil
• 1 pound ground Italian Sausage
• ½ cup diced onion
• 1 tablespoon minced garlic
• 28 ounces canned crushed tomatoes
• 32 ounces vegetable or chicken broth
• 2 tablespoons fresh chopped basil
• Salt and pepper to taste
• 9 ounces fresh tortellini
• 2 cups packed fresh spinach

Instructions

1. Heat a large, heavy bottomed pan over medium-high heat.
2. Heat vegetable oil and add diced onion. Sauté 3 to 4 minutes or until soft. (26275000)
3. Add Italian Sausage, garlic to the onion pan. Cook until sausage is no longer pink. Drain any excess grease.
4. Stir in crushed tomatoes, vegetable or chicken broth, basil, salt, and pepper. Bring to a boil, cover, and reduce heat to low. Simmer for about 20 minutes.
5. Add tortellini and spinach and simmer for about 5 to10 minutes, or until pasta is tender.
6. Garnish with shredded Parmesan cheese.

Note

For a creamier soup, add a half cup of Greek yogurt or sour cream. You can also serve with warm bread or muffins as a side.