TORTELLINI TANTALIZING SOUP
Simple and flavorful soup with tortellini, turkey sausage and spinach, creating a balanced meal in a bowl! The adobe pepper adds tasty kick that all comes together in about 30 minutes.
Equipment
- dutch oven or large soup pot
Ingredients
- 1 pound turkey sausage casings removed, chopped (substitute veggie sausage or a lean meat-based one, if desired)
- 1/4 cup chopped onion
- 3-4 garlic cloves minced (or 3 tablespoons if using pre-minced)
- 1 Tablespoon chopped chipotle pepper in adobo sauce save the rest of the can in a container in the fridge — always a yummy, kickin’ addition
- 48 ounces chicken broth low sodium
- 3/4 cup evaporated nonfat milk substitute non-dairy, if desired
- 1 teaspoon of dried basil + 3 Tablespoons chopped fresh basil
- 1 10-oz package fresh tortellini
- 2 cups fresh baby spinach leaves chopped
- Optional topping: Parmesan cheese freshly grated
Instructions
- Place a dutch oven or large soup pot over medium heat. Add the sausage and cook about 8 minutes, or until browned.
- Add chopped onion and garlic. Sauté for about 5 minutes, or until onion is slightly browned.
- Add chipotle pepper to mixture, incorporating into the sausage, onion and garlic.
- Add chicken stock, evaporated milk and dried basil. Bring to a simmer and add tortellini. Cook for 5–10 minutes or until tortellini is tender and floats to the top.
- Remove from heat and stir in the spinach. Let spinach wilt. Ladle into 4 soup bowls. Top with a sprinkle of fresh basil and Parmesan cheese, if desired. Makes 4 servings.
Notes
Serve with a side salad or other non-starchy veggies, like the BBQ Brussels.
0 Comments