Rustic "Italian Style" Tortellini Soup
2,002Soup that is hearty, delicious and fancy enough to serve to guests. Crusty bread and a side salad make this a fast and easy meal.
Dear Italian people, please keep in mind that the term "Italian" refers to the flavours in this, not a declaration of authenticity.
Caro popolo italiano, si prega di tenere a mente che il termine "italiano" si riferisce ai sapori in questo, non una dichiarazione di autenticità.
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Her "best ever" potato soup:
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This one found in Taste of Home magazine "100 most requested recipes"
3 Italian sausage links (about 4 oz each) use mild, medium or hot, up to you.
1 medium onion chopped up
6 garlic cloves finely minced
29 oz of chicken broth
1 3/4 cups water
1 can (14 oz) diced tomatoes undrained
1 package (9oz) fresh (refrigerated) cheese tortellini (found in the deli section of my grocery store.
1 package (6oz) fresh baby spinach leaves coarsely chopped
2 1/4 tsp minced fresh basil or 3/4 tsp dried basil
1/4 tsp pepper
Dash of crushed red pepper flakes (or more depending on how hot you want it to be)
Shredded parmesan cheese to add on as a garnish (optional)
Remove casings from the three sausages and crumble the meat into a Dutch oven or large pot. Add the onion and cook over medium-high heat until meat is no longer pink and the onions are tender. Add the minced garlic and cook for another minute or so.
Stir in the broth, water and tomatoes and heat on high until boiling.
Add the tortellini and stir until it comes to a boil. Reduce heat slightly and simmer for about 7-9 minutes until tortellini is tender (to your liking). Stir occasionally.
Add the spinach leaves, it will seem like a LOT of spinach leaves, but as soon as you stir them in they will wilt very quickly and reduce in volume.
Add in the pepper(s) and the basil and stir, cook for another 2-3 minutes and serve!
You can add some shredded parmesan as a garnish on each serving.
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