Spinach-Tortellini Soup

Dried tortellini is cooked in a lower-sodium broth with fresh tomatoes, mushrooms, and spinach. Reduced-fat Italian sausage and oregano add flavor.

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Ingredients:

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, chopped
• 4 medium tomatoes, coarsely chopped
• 3 14-oz. cans lower-salt chicken broth
• 1/2 pound mushrooms, cleaned and quartered
• 1 package dried cheese tortellini
• 1 bunch fresh spinach, cleaned and chopped
• 1 pound reduced-fat bulk Italian sausage
• 1 teaspoon oregano
• Salt
• Pepper
• Grated Asiago or Parmesan cheese

Method

In a 5-quart soup pot, heat olive oil and saute onion until translucent. Add garlic cloves and saute another minute or two. Add chicken broth and chopped tomatoes. Cover and simmer on medium-low for 30 minutes. After 30 minutes, increase heat to a boil and add dried tortellini. Allow pot to boil, then reduce heat to medium-low and cook for 10 minutes. Add chopped spinach and mushrooms; cook another 5 minutes. Meanwhile, cook sausage until thoroughly cooked; drain. Add sausage to soup and simmer another 5 minutes, or until tortellini is fully cooked. Turn off heat and add oregano, salt and pepper and allow soup to stand 5 minutes so flavors can blend. Serve topped with grated Asiago or Parmesan cheeses.

Notes: This is a family favorite that I alter to utilize whatever greens or vegetables are freshest at the market.

Number of servings: 5-10

Submitted By: lisasiegle
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