Servings | 6 |
---|---|
Preparation Time | 10 Minutes |
Cook Time | 30 Minutes |
Total Time | 40 Minutes |
Difficulty | Easy |
Main Ingredient | Turkey Sausage; Tortellini |
Category | Poultry; Pasta |
Meal | Lunch; Dinner |
Type | Appetizer; Main Dish; Side Dish |
Subtype | Soup |
Cuisine | Italian |
Cook Method | Boiling; Sautéing; Stove Top |
Diet |
3 Italian turkey sausage links, casings removed
1 tablespoon olive oil
1 medium onion, chopped
6 cloves of garlic, minced
4 cups reduced-sodium chicken broth
1 can (14.5 ounces) diced tomatoes, undrained
1 package cheese tortellini
1 cup fresh baby spinach, coarsely chopped
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
Shredded Parmesan cheese, for garnish
Heat the olive oil in a Dutch oven or deep sauce pan over medium heat.
Add the onion and crumbled sausage. Cook and stir occasionally until the sausage is no longer pink.
Add the garlic, oregano, basil, black pepper, and red pepper flakes. Cook for 2 minutes.
Add the chicken broth and tomatoes. Bring the soup to a boil.
Add the uncooked tortellini. Return the soup to a boil, reduce heat, and simmer, uncovered, until the pasta is cooked.
Add the spinach and cook until wilted, about 3 minutes.
Ladle the soup into bowls and garnish with Parmesan cheese.
Calories: 250 cal
Total fat: 8g
Cholesterol: 54mg
Sodium: 1,137mg
Carbohydrate: 27g
Fiber: 2g
Protein: 17g