Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound Italian sausage (casings removed)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1 package (9 oz) refrigerated cheese tortellini
- 2 cups fresh spinach (chopped)
- 1 teaspoon dried basil
- Salt and pepper to taste
- Grated Parmesan cheese (for serving)
Instructions
- Brown the Sausage: In a large pot, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat if needed.
- Sauté Aromatics: Add the chopped onion to the pot and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add Broth and Tomatoes: Pour in the chicken broth and add the diced tomatoes with their juices. Bring the mixture to a boil.
- Cook the Tortellini: Add the cheese tortellini to the pot and cook according to package instructions, usually about 3-5 minutes.
- Add Spinach and Season: Stir in the chopped spinach and dried basil. Season with salt and pepper to taste. Allow the soup to simmer for another 2-3 minutes until the spinach is wilted.
- Serve: Ladle the soup into bowls and sprinkle with grated Parmesan cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350 kcal
- Fat: 18g
- Carbohydrates: 28g
- Protein: 22g