30 Min Italian Tortellini Soup

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Ingredients :

  • 3 Italian turkey sausage links (4 ounces each), casings removed (I used the “hot” sausage version)
  • 1 medium onion, chopped
  • 6 garlic cloves, minced
  • 4 cups reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 package (6 ounces) fresh baby spinach, coarsely chopped
  • 2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil (or, you can substitute thyme and oregano)
  • 1/4 teaspoon pepper
  • Dash crushed red pepper flakes (optional if not using hot turkey sausage)
  • Shredded Parmesan cheese, optional

Directions :

Minutes to Prepare: 10 | Minutes to Cook: 20 | Number of Servings: 6

Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink.

Add garlic; cook and stir 2 minutes longer.

Add the broth and tomatoes. Bring to a boil.

Stir in tortellini; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until pasta is tender, stirring occasionally.

Add the spinach, basil, pepper and pepper flakes; cook 2-3 minutes longer or until spinach is wilted. Serve with cheese if desired.

NUTRITIONAL INFORMATION

Servings Per Recipe: 6 | Serving Size: 1 serving

Calories251.9
Total Fat8.4 g
Saturated Fat2.8 g
Polyunsaturated Fat0.2 g
Monounsaturated Fat1.0 g
Cholesterol53.8 mg
Sodium1,136.4 mg
Potassium343.5 mg
Total Carbohydrate27.4 g
Dietary Fiber2.4 g
Sugars2.5 g
Protein17.3 g
SmartPoints: 7

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