Spice up Italian night at dinner with this turkey sausage and tortellini soup recipe.

 

 

Ingredients

• 1 pound sweet Italian turkey sausage links, casings removed
• 1 cup chopped yellow onion
• 2 teaspoons chopped garlic, 2 cloves
• 5 cups low sodium beef broth
• 2 cups diced tomatoes, fresh or canned without draining
• 8 ounces no salt added tomato sauce
• 1 cup zucchini, halved lengthwise and sliced
• 1 cup thinly sliced carrots
• 1 cup thinly sliced celery
• 1 cup diced green bell pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried leaf oregano
• 8 to 10 ounces frozen cheese tortellini
• 6 ounces fresh baby spinach, coarsely chopped
• 1/2 cup grated Parmesan cheese

 

Directions

1. Heat a Dutch oven over medium-high heat. Add sausage and sauté until cooked through, breaking it up as it cooks, about 10 minutes.
2. Transfer the cooked sausage to a bowl. Pour all but 1 tablespoon fat from the pan.
3. Add onion to the pan and sauté until tender, about 5 minutes.
4. Add garlic to onion and continue cooking and stirring for 1 minute.
5. Add sausage back to the pan. Add beef broth, tomatoes, tomato sauce, zucchini, carrots, celery, bell pepper, basil and oregano. Bring to a boil then reduce heat and simmer 35 to 45 minutes, until vegetables are tender.
6. Add tortellini, return to a boil and boil gently 5 to 7 minutes, until almost tender.
7. Add chopped spinach. Reduce heat and cook 2 to 3 minutes longer or until spinach is wilted and tortellini are tender.
8. Serve sprinkled with Parmesan cheese.

 

Serves 6

 

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.