Tortellini Soup with Italian Sausage
Soup and Salads
Winter months call for soup, and lots of different flavors at that! My family likes to try all types of soup and when I saw this recipe from the Noble Pig I knew that I had to try it. And of course, I did my usual tweaking and made it my own!
1 lb. of Circle B Ranch Sweet Italian Sausage
1 1/2 cups of Chopped Onion
3 cloves garlic finely chopped
5 cups homemade chicken stock
1-24 oz jar of Marina’s Tomato Sauce
1- 5 oz can of Tomato Paste
Fresh basil leaves (you can use dry to taste)
Fresh Oregano (you can use dry to taste)
1 tablespoon of sugar
1/2 teaspoon of dried red chili peppers
1 tsp of coarse ground black pepper
3/4 tsp kosher salt
10 oz cheese tortellini
3 oz fresh baby spinach leaves
Heat a skillet over medium heat. Put the pound of sausage into the skillet and break up with a wooden spoon. Brown all sides and completely cook them through.
Remove the sausage onto a plate.
Saute onions in the fat leftover from the pork (if you are using Circle B Bacon you may need to add olive oil) until soft; about 8 minutes.
Add garlic and saute for 30 seconds more.
Meanwhile, add chicken stock, tomato sauce, tomato paste, oregano, basil, sugar, chili peppers, pepper and salt to a large, heavy bottomed soup pot and bring to a boil.
Add onion-garlic mixture and simmer for 10 minutes, uncovered.
Add tortellini and cook according to package directions, usually about 7-9 minutes. Add in cooked sausage and stir in spinach until just wilted.
Serve with crusty Italian Bread and Grated Romano Cheese. Enjoy!