Description

This easy Sausage Tortellini Soup is a cozy one-pot meal that comes together quickly, making it ideal for busy weeknights. It’s a complete, satisfying dinner that the whole family will love.

Yield: 4servings | Serving Size: 1¾ generous cups

Ingredients

8ouncessweet chicken Italian Sausage, or pork sausage, I like Premio, removed from casing

1stalkcelery, chopped

½small onion, chopped

1carrot, peeled and chopped

2clovesgarlic, minced

32ounce container unsalted chicken bone broth, such as Pacific

1 ½cupswater

1small Parmigiano Reggiano Rind, optional

½tablespoonChicken Better than Bouillon,

¼teaspoonfresh black pepper

9ouncesthree cheese tortellini, Buitoni

1cupbaby spinach

Parmigiano Reggiano, grated for serving (optional)

Instructions

• Heat a large pot over medium-low heat and add the sausage. Cook, breaking up with a spoon until cooked through, 5 minutes. Add the celery, onion, carrot and garlic. Cook for 8-10 minutes until vegetables begin to soften.

• Add the chicken broth, water, parmesan cheese rind (if using) and increase heat to medium-high and bring to a boil.

• When broth boils, add the Bouillon and black pepper. Stir to combine, cover and cook medium low simmer 15 to 20 minutes, until the vegetables are soft.

• Reduce heat to low and add the tortellini and spinach. Simmer until tortellini cooks to al dente according to package directions, about 5 to 6 minutes. Once cooked, remove the rind.

• Stir to combine then serve with freshly grated Parmigiano Reggiano (if using)!

Last Step:

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Notes

*If you use chicken broth with salt, omit the the Better Than Bouillon.

I found the soup needed 1/2 tablespoon of Better Than Bouillon, but if you want to lower the sodium you can omit it.

Nutrition

Serving: 1¾ generous cups, Calories: 372kcal, Carbohydrates: 34.5g, Protein: 29g, Fat: 13.5g, Saturated Fat: 4g, Cholesterol: 88mg, Sodium: 990mg, Fiber: 3g, Sugar: 5.5g