Rarely, do I think about Italian Sausage in soup, but my recent discovery was a “success,” according to my husband, who likes spicy foods and of course, meat! I’ve been trying to find more ways to use other types of meat – other than our main stay, home grown beef. Typically, I think of Italian Sausage with pasta dishes like lasagna or cavatelli.
I like this recipe because it’s easy, and we like the tomato base for the soup that goes along with it. For this soup, one can use tomato juice or vegetable broth. I rarely have fresh basil, so I almost always use the dried leaves – substitute 2t. instead of 2T. for fresh basil.
The tortellini is a fun surprise with this. I personally, love the cheese tortellini – but regular tortellini without cheese, works great, too. Sprinkle with parmesan cheese and serve with a rustic bread loaf – like a baguette or ciabatta. If you’re planning on homemade bread and get the recipe here. Buon Appetito!
- 1 tablespoon vegetable oil
- 1 lb Italian Sausage
- ½ cup diced onion
- 1 tablespoon minced garlic
- 1-28 oz can crushed tomatoes
- 1-32. oz. can tomato juice or vegetable broth
- 2 tablespoons fresh chopped basil (or 2 t. dried basil)
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 package cheese tortellini
- 1 cup fresh spinach
- Heat a large, heavy bottomed pan over medium-high heat. Heat vegetable oil and add diced onion. Saute until onions are soft.
- Crumble Italian Sausage and garlic with the onion. Cook until sausage is no longer pink.
- Stir in crushed tomatoes, vegetable (or chicken) broth, basil, salt and pepper. Bring to a boil, reduce heat to low, and cover. Let soup simmer for 20-30 minutes.
- Add tortellini and spinach and simmer for about ten minutes, until pasta is tender.
- Sprinkle with shredded Parmesan.
- Serve with a baguette or ciabatta bread loaf.