If you like soup with a kick, opt for hot Italian sausage.
Add sausage; cook, stirring to crumble, until browned and no longer pink, about 5 minutes.
Add onion and carrot; cook, stirring occasionally, until the onion is translucent, about 4 minutes.
Photo: Photographer: Fred Hardy, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster
Add garlic and Italian seasoning; cook, stirring constantly, until fragrant, about 1 minute.
Stir in broth and tomatoes; bring to a boil over high heat.
Uncover and return to a boil over high heat.
Reduce heat to maintain a gentle boil; cook according to package directions.
Reduce heat to medium-low; stir in spinach and half-and-half.
Stir gently until the spinach wilts, about 1 minute.
Ladle the soup into 6 bowls.
Tomatoes are filled with antioxidantsthat help keep your heart, skin and eyes healthy.
Lycopene has been shown to help protect skin from UV rays and may help protect from some cancers.
The primary contributors of protein in this soup are the sausage and the cheese tortellini.
Store in an airtight jar for up to 6 months.
Yes, you could!
Cook according to the package directions until tender.
Tortellini can be delicate, so don’t overcook them or they’ll fall apart in the soup.
If you don’t have half-and-half on hand, you might use whole milk instead.
The soup will be slightly less creamy with a lighter broth.
To prevent the tortellini from getting too soggy, it’s best to cook them right before serving.
The broth can be made ahead, following the recipe through Step 2.
Refrigerate the broth in an airtight container for up to 3 days.
Reheat on the stovetop, then proceed with Steps 3 and 4.
Serve this cheese tortellini soup with a simple side salad and crusty bread.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
