Ingredients: |
Ingredients: 1 lb ground hot Italian sausage
1 T olive oil
1 cup diced white onion (about 1 small onion)
5 gloves garlic, minced
1 28oz can fire-roasted crushed tomatoes
6 c chicken or vegetable stock
1/4 cup roughly-chopped fresh basil leaves, loosely packed
1 t salt
1/2 t black pepper
1 package (about 1 lb) tortellini, refrigerated or frozen
2 c baby spinach, packed
Freshly-grated parmesan cheese, for serving
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Directions: |
Directions:Cook the Italian sausage in a large stockpot over medium-high heat until browned, breaking the sausage up and stirring it with a long spoon while cooking. Drain off any excess grease, then transfer the sausage to a separate plate and set aside. Return the stockpot to the heat and add the olive oil. Add the white onion and saute for 5 minutes, or until the onion is soft and translucent, stirring occasionally. Add the garlic and cook for an additional 1 minutes, or until fragrant, stirring occasionally. Add the crushed tomatoes, stock, basil, salt, pepper, and the cooked Italian sausage to the pot, and stir to combine. Continue cooking until the mixture reaches a simmer. Add in the tortellini and baby spinach, and let the soup continue to simmer (reducing heat to medium-low if it starts to boil) until the tortellini is cooked through, stirring occasionally. (This will take a few minutes longer if the tortellini was frozen). Taste and season with extra salt and pepper if needed. Serve warm, garnished with Parmesan cheese if desired. |
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