Sunday, March 2, 2014

Italian Sausage and Spinach Soup with Tortellini

It snowed all night and March has come in like a lion……..sigh* 
We have Revival starting today at our little country church and lunch following. 
I am planning on making this yummy soup for a cold and snowy day.
Hope you have a blessed Lord's day.

Psalm 122:1

 I was glad when they said unto me, 
Let us go into the house of the Lord.

Italian Sausage and Spinach Soup with Tortellini

  • 1 tbsp. Carlini Extra Light Olive Oil*
  • 2 cloves garlic, crushed
  • 1 lb. Roseland Hot or Mild Italian Sausage, thawed
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced carrot
  • 1 can Priano Italian Diced Tomatoes*
  • 2 cups Little Salad Bar Fresh Spinach
  • 2 bay leaves
  • 2 tsp. dried parsley
  • 2 tsp. Stonemill Essentials Dry Italian Seasoning
  • 64 oz. Chef’s Cupboard Chicken Broth
  • 8 oz. Priano Spinach Ricotta Tortellini*
  • Salt and pepper to taste
  1. Cook tortellini according to directions and cool under cold running water. Set aside.
  2. Gently apply pressure to remove Italian sausage from thawed casing and brown in a stock pot or Dutch oven, with garlic. Sausage is done when no pink remains.
  3. Drain fat from pan. Add onion, celery and carrot and sauté 3-5 minutes.
  4. Add Italian seasonings, salt and pepper and sauté 10 minutes.
  5. Add diced tomatoes and gently scrape bottom of pan.
  6. Add chicken broth and reduce heat to simmer. Add bay leaves and simmer for 30 minutes.
  7. Add spinach, parsley and tortellini, and cook for 5 minutes. Season to taste and serve.
Recipe Courtesy of Chef Alyssa,
ALDI Test Kitchen



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