Italian Sausage Soup (with a tweak)
Italian Sausage Soup (with a tweak)
This soup has that simmered-all-day flavor but takes just minutes to prepare. Serve it with hot crusty bread.
- 1/2 lb hot or sweet turkey Italian sausage
- 2 cups fat-free, less-sodium chicken broth
- 14 1/2 oz diced tomatoes with basil – garlic, and oregano
- 4 to 5 ounces fresh, cheese-filled tortellini
- 2 cups bagged baby spinach leaves
- 2 Tbs grated fresh Parmesan or Romano cheese
- 2 Tbs chopped fresh basil
- Heat a large saucepan over medium heat. Remove casings from sausage. Add sausage to pan, and cook about 5 minutes or until browned, stirring to crumble. Drain; return to pan.
- Add broth, tomatoes, and tortellini to pan, and bring to a boil over high heat. Cover, reduce heat, and simmer 10 minutes or until pasta is done. Remove from heat; stir in spinach until wilted. Sprinkle each serving with cheese and basil.
Servings: 4
The tweak is using the tortellini instead of 1/2 cup of small to medium dry shell pasta
