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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Italian Sausage and Tortellini Soup Recipe

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This recipe for Italian Sausage and Tortellini Soup, by , is from Our Family Cookbook "Kitchen Favorites", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Heather Kieser

Category:
Category:

Ingredients:  
Ingredients:  
1 pound Italian Sausage, crumbled and cooked
1 tsp dried Italian Seasoning
1 cup diced onions
2 cups diced carrots
1 cup diced celery
1/8 teaspoon red-pepper flakes, or more to taste
Salt and ground black pepper
3 cloves garlic, minced
2 cans (14 ounces each) non-marinated, quartered artichoke hearts
1 can (14 ounces) petite diced tomatoes
1 can (28 ounces) tomato sauce
2 quarts (64 ounces) store-bought or homemade Chicken Broth
1 package frozen all-natural cheese tortellini
4 cups packed baby spinach, roughly chopped
Freshly grated parmesan cheese, for serving

Directions:
Directions:
1: In a large stockpot over medium-high heat, combine the sausage and Italian seasoning. Cook until no longer pink, about 5 minutes. Set aside on paper towels to drain.

2: Add the onions, carrots, celery, red-pepper flakes and salt and black pepper to taste to the pot. Cook, stirring frequently, until soft, about 5 minutes. Add the garlic during the last 30-60 seconds of cooking time, so it doesn't burn.

3: Add the cooked sausage, the liquid from the artichoke hearts (reserve the artichokes), the tomatoes (including juice), tomato sauce, and broth, and stir to combine. Bring to a boil. While the soup comes to a boil, chop the artichokes into bit-size pieces and toss into the pot. Reduce the heat to a simmer and cook for 15 to 20 minutes. (Freezing instructions begin here.)

4: Add the tortellini and spinach. Cook according to the tortellini package directions. Taste and adjust the seasoning, if needed. Serve with cheese on top.

FREEZER MEAL INSTRUCTIONS:

To Freeze: Stop cooking the soup at the end of Step 3, before adding the tortellini and spinach. Cool completely and freeze in a freezer bag or container, squeezing out all excess air and sealing tightly.

To Prepare from frozen: Thaw the soup in the refrigerator in the microwave in a glass bowl using the defrost setting. Then bring to a simmer in a stockpot on the stove. Add the tortellini and spinach and cook according to package directions. Serve as directed.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
This was one of my favorites to make ahead when we had Everett. It made meals a lot easier so we could spend more time snuggling and taking care of him. :)

 

 

 

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