Directions
- 1Add the olive oil and sausage to a large soup pot.
- 2Sauté the sausage over medium heat, breaking it up into pieces as you stir, until it is browned and cooked through.
- 3Dice the onion and mince the garlic while the sausage is cooking.
- 4Add the onion and garlic to the pot and continue to sauté until the onions are soft and transparent.
- 5Peel and slice the carrots while the onions are sautéing.
- 6Add the carrots to the pot and sauté for just a few minutes more.
- 7Add the stewed tomatoes (with all the juices from the can), basil, oregano, and some freshly cracked pepper.
- 8Use your spoon to break the tomatoes into smaller pieces.
- 9Add the vegetable broth and water to the pot.
- 10Place a lid on top, turn the heat up to high, and bring it up to a rolling boil.
- 11Once boiling, add the tortellini, and continue to boil until the tortellini is tender (about 8 minutes).
- 12Turn the heat off, add the spinach, and stir until the spinach has wilted.
- 13Taste the soup and add salt if needed.
Ingredients
- 1 Tbsp olive oil
- 0.5 lb. Italian sausage
- 1 yellow onion
- 2 cloves garlic
- 0.5 lb. carrots (about 3-4)
- 1 15oz. can stewed tomatoes*
- 0.5 tsp dried basil
- 0.5 tsp dried oregano
- Freshly cracked black pepper
- 3 cups vegetable broth
- 3 cups water
- 8 oz. cheese tortellini
- 0.25 lb. fresh spinach
Equipment
large soup pot
Tips
- If you can't find affordable tortellini, you can use just about any pasta shape (1/2 cup for orzo, 1/4 pound for larger pasta shapes).
- To make it vegetarian, skip the sausage and add Italian seasoning blend and an extra tablespoon of olive oil for richness.
- Stewed tomatoes add a unique sweetness; regular canned diced tomatoes can be used but will change the flavor.
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