This is a one pot soup and I favor using my dutch oven to brown the sausage and onions first. You will need a can of fire roasted tomatoes, box of washed spinach, fat free cream cheese, and tortellini of your choice.
Author: Megan, M + Bee Blog
1 chopped onion
2 tbs minced garlic
1 package of breakfast sausage
24 oz chicken broth
1 (28 oz) can fire roasted tomatoes
2 tbs basil
2 tbs Italian seasoning
salt and pepper to taste
pinch of crushed red pepper flakes
3 oz fat cream cheese
12 oz refrigerated cheese tortellini
2 cup torn fresh spinach
Turn stove top to medium heat and allow dutch oven to warm up.
Once the dutch oven is hot, pour in a glug of olive oil and your sausage and chopped onion. Stir to combine.
As the sausage starts browning and onions turn soft, add in your garlic, spices, and salt and pepper to taste.
Turn the heat down to low when you determine the sausage is fully cooked and brown, and your onions are translucent. Add your chicken broth and fire roasted tomatoes. Return the heat to a boil.
Once the soup starts to boil, reduce the heat to a rolling simmer and cover for 20-30 minutes.
Take off the dutch oven cover after the 20-30 have ended and stir in your cream cheese and spinach. Wait to add your tortellini until the cream cheese has completely melted.
Add your tortellini and cook for about 5 minutes or until the pasta is tender and cooked through.
Sausage and Tortellini Soup https://mandbee.com/sausage-and-tortellini-soup/ April 29, 2020