As most of you probably know, there's a big event coming up this weekend. No, I'm not talking about football, I'm talking about #NationalTortelliniDay! February 13th is also #NationalItalianFoodDay as well.
We do pasta here about once a week and it can get a bit tedious for me. The guys don't care, they'll eat their pasta and sauce and whatever carb-y side I make to go with it, but I'm always looking for something a bit more exciting.
I found Tracy F's Rustic Italian Tortellini Soup on the Taste of Home site and I particularly liked that it had tips on how to freeze it because I knew I'd be the only one eating it. I made just a few small changes.
Since I like spicy, I used hot Italian Sausage in place of the regular. Broth comes in 32oz boxes, so instead of using the water I used the entire container. I didn't really measure the pepper, I just gave it a few twists on the grinder.
Rustic Italian Tortellini Soup
- 3/4 pound hot Italian sausage links, casings removed
- 1 medium onion, chopped
- 6 garlic cloves, minced
- 32oz reduced-sodium chicken broth
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 package (9 ounces) refrigerated cheese tortellini
- 1 package (6 ounces) fresh baby spinach, coarsely chopped
- 3/4 teaspoon dried basil
- 1/4 teaspoon pepper
- Dash crushed red pepper flakes
- Shredded Parmesan cheese, optional
- Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink.
- Add garlic; cook 1 minute longer. Stir in the broth and tomatoes. Bring to a boil.
- Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally.
- Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender.
- Serve with cheese if desired.
Slightly adapted from: https://www.tasteofhome.com/recipes/rustic-italian-tortellini-soup/
Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.