Tuesday, January 20, 2015

Uncle Ken Cooking Challenge 2015: Rustic Italian Tortellini Soup 2/52




  • Hi Friends!

    I love, love, love week two's recipe--Rustic Italian Tortellini Soup.  I love it so much, in fact, that I've already made it twice in 2015.  There's something about the tortellini and all that garlic and the sausage and basil that makes this soup so darn good.  I also love the little kick from the crushed red pepper.  This soup will definitely warm you up on a cold winter's night!  Here's the recipe:
  • Rustic Italian Tortellini Soup
  • Ingredients:
  • 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

Directions


Crumble sausage into a Dutch oven; add onion. 
  • Cook and stir over medium heat until meat is no longer pink. 
  • Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil.
  • Add tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally.
  • Reduce heat; add the spinach, basil, pepper and pepper flakes. 
  • Cook 2-3 minutes longer or until spinach is wilted. 
  • Serve with cheese if desired. 

Enjoy!!  As always, let me know what you think if you try this recipe!

XO,

Vicki

Recipe from Taste of Home.

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