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Rustic Italian Tortellini Soup


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Tastes like something you'd get at Olive Garden!

From Healthy Cooking Magazine:

Rustic Italian Tortellini Soup

Note: You can add a can of cannellini beans, rinsed and drained, for extra protein and fiber.



METHOD: Stovetop - One-Dish

TIME: Prep: 20 min. Cook: 20 min.


* 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. Reduce heat; simmer, uncovered, for 5-8 minutes or until pasta is tender, stirring occasionally. 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).

Nutrition Facts

* 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


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