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Sausage Tortellini Soup
Melissa Hart

Sausage Tortellini Soup

Cheese tortellini makes this tomato-and-sausage soup substantial in twenty minutes. Put it in at the beginning and the pasta splits open long before dinner. Spinach takes even less time, so it follows the tortellini during the final ten minutes.
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Prep Time 20 minutes
Cook Time 5 hours 45 minutes
Total Time 6 hours 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs bulk mild Italian sausage
  • 1 cup diced yellow onion
  • 3 cloves garlic minced
  • 28 oz canned crushed tomatoes
  • 15 oz canned diced tomatoes
  • 7 cups low-sodium chicken broth
  • 1 tsp dried basil
  • 1 1/2 tsp kosher salt
  • 20 oz refrigerated cheese tortellini
  • 5 oz baby spinach
  • 1/2 cup finely grated Parmesan cheese

Method
 

  1. Brown the sausage and onion in a skillet for 9 to 10 minutes until the sausage reaches 160°F, then drain the fat.
  2. Stir in the garlic for 30 seconds and transfer the mixture to a 6-quart crockpot.
  3. Add the crushed tomatoes, diced tomatoes, broth, basil and salt and cook covered on low for 5 hours.
  4. Add the tortellini and cook on high for 15 to 20 minutes until just tender.
  5. Stir in the spinach for 5 minutes until wilted and divide the Parmesan over the 8 bowls.