Thursday, February 5, 2009
My husband loves tortellini. I love soup. This recipe is a light, healthy way to combine some of our favorites in a quick and easy meal. Bonus: The kids loved it too!
I also love turkey Italian sausage. Lower in fat, yet I don't have to compromise flavor. That said, what you see below is not turkey sausage. It's just plain old bulk Italian sausage...that was on sale. But turkey sausage would have been great here too. And healthier. I browned the sausage with a chopped medium onion and then I drained it really well. Then I let myself off the hook for feeding my family the full fat version.
Once the sausage is browned, toss in 6 minced cloves of garlic and cook and stir for another couple of minutes.
Now add the broth and water.
And a can of diced tomatoes. Bring the soup to a boil.
Now dump in 9 oz. of prepared cheese tortellini. Return to a boil, then reduce to a simmer and cook for 5-8 minutes.
Now add the spinach
And the basil, pepper, and red pepper flakes. Cook for another 2 or more minutes until the spinach is wilted.
While the spinach wilts, I grate a little Parmigiano-Regiano cheese to serve atop of this wonderful soup.
This was the perfect dinner on this frigid February night. We enjoyed it with breadsticks for "sopping".
Rustic Italian Tortellini Soup from Light and Tasty Magazine
3 Italian turkey sausage links (4 ounces each), casings removed
1 medium onion, chopped
6 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1-3/4 cups water
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
1/4 teaspoon pepper
Dash crushed red pepper flakes
Shredded Parmesan cheese, optional
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, water and tomatoes. Bring to a boil. Stir in tortellini; return to a
boil. Cook for 7-9 minutes or until tender, stirring occasionally. Reduce heat;
add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or
until spinach is wilted. Serve with cheese if desired.
Yield: 6 servings (2 quarts).
One serving: 1-1/3 cups (calculated without cheese) Calories: 203 Fat: 8 g Saturated Fat: 2 g Cholesterol: 40 mg Sodium: 878 mg Carbohydrate: 18 g Fiber: 3 g Protein: 16 g
Weight Watchers Points per serving: 4 points