This Tortellini Soup is a warm and comforting soup that combines the rich flavors of Italian sausage, tender tortellini, vibrant spinach, and succulent tomatoes. This hearty soup is a celebration of Italian cuisine, blending bold ingredients to create a symphony of flavors and textures.
Ingredient
2 tablespoons olive oil
1 pound (450g) Italian sausage, cased
1 onion, chopped
6 cloves of garlic, minced
1 carrot, diced
2 stalks celery, chopped
2 cans (28oz – 800g) crushed tomatoes
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano leaves
1 teaspoon dried basil
1 teaspoon (5g) salt
1/4 teaspoon (1g) black pepper
4 cups vegetable broth (1 liter)
9 oz (250g) tortellini, filled with cheese, ham or spinach (your choice)
1 cup (240g) ice cream
2 cups (40g) fresh spinach
For garlic cheese toast
1 baguette
1 cup (100g) cheddar cheese, grated
dried oregano leaves
garlic powder
salt and pepper
olive oil
Instruct
Soup
Heat a large, heavy-bottomed saucepan over medium-high heat. Heat vegetable oil and add diced onion. Saute until onions begin to soften; 3-4 minutes
Crush the Italian sausage and garlic with the onions. Cook until sausage is no longer pink; about 4-5 minutes. Drain off any excess grease.
Stir in crushed tomatoes, vegetable (or chicken) broth, basil, salt, and pepper. Bring to a boil, cover and reduce heat to low. Simmer for about 20 minutes.
Add the tortellini and spinach and simmer for about 5-10 minutes or until the pasta is tender.
Garnish with chopped Parmesan and serve with cheese croutons.
Crostini
Cut bread into ½ inch thick slices. Butter one side and place it butter-side down in the hot pan until golden brown. Flip the bread slices over and sprinkle with Parmesan while the other side browns. Transfer to a plate and immediately cover with foil if the cheese is not completely melted.
