Directions
- 1Brown 2 pounds of Italian sausage in a pot.
- 2Add half a diced yellow onion to the sausage.
- 3Once the sausage is browned, add a block of cream cheese and stir it in.
- 4Add two cans of Rotel (diced tomatoes with green chilies) and stir.
- 5Pour in an entire 32-ounce carton of chicken broth, stirring as you add each ingredient.
- 6Add the 20-ounce pack of three cheese tortellini.
- 7Cover the pot and let it simmer until the tortellini is tender.
- 8While the soup simmers, grate up some Parmesan cheese.
- 9Add the entire 5-ounce tub of baby spinach and stir until it wilts to your liking.
- 10Stir in about a cup of grated Parmesan cheese.
- 11Serve the soup with a buttered baguette.
Ingredients
- 2 pounds Italian sausage
- 0.5 yellow onion
- 1 block cream cheese
- 2 cans Rotel diced tomatoes with green chilies
- 32 ounce carton chicken broth
- 20 ounce pack Three Cheese Tortellini
- 5 ounce tub baby spinach
- 1 cup grated Parmesan
- 1 buttered baguette
Equipment
potwooden spoonknifecutting boardrotary grater
Tips
- If you don't like spicy, use only one can of Rotel or substitute with diced tomatoes.
- When adding cream cheese, trust the process; it melts better before the liquid.
- For softer spinach, allow it to wilt completely; if you prefer it less soft, the soup is ready when the tortellini is tender.
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