tortellini soup
This is a great soup to serve for a crowd. It makes a lot, easy to make, fills you up, and most importantly...tastes good too!
prep time
cook time
method
Stove Top
yield
Ingredients
- 32 ounces container chicken stock
- 32 ounces container vegetable stock
- 20 ounces cheese filled tortellini (refrigerator section)
- 6 ounces bag baby spinach
- 1 clove garlic
- 2 tablespoons olive oil
- 1 can petite diced tomatoes w/ basil, oregano, etc (i use s&w)
- - turkey sausage, diced (i use johnsonville)
- 1 tablespoon italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon seasoned pepper
- - parmesan cheese for topping
How To Make tortellini soup
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Step 1Heat olive oil in skillet over medium heat. Add garlic and spinach and saute until spinach wilts. Remove from heat and set aside.
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Step 2Pour both chicken and vegetable stock (or broth) in a stockpot. Carefully add tortellini. Bring to a boil.
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Step 3Add turkey sausage, diced tomatoes, and seasonings. Turn the heat down to low and let simmer for 30 minutes. Add spinach and garlic for the last 5 minutes of cooking. Top with grated parmesan cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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