TORTELLINI SOUP WITH ITALIAN SAUSAGE & SPINACH #dinner #lunch

Tortellini Soup with Italian Sausage and Spinach is Tomato Soup taken up an entire bundle of indents with fiery Italian Sausage, Spinach and Tortellini. Polished off with a fresh, messy crostini, this is certainly not your ordinary canned assortment soup, and it's an extraordinary one pot supper that is ideal for a virus winter night!

I have consistently been a fanatic of tomato soup. I love the smoothness, the rich tomato flavor and brilliance of the tomatoes. So envision my enjoyment when I consolidated those flavors I love with zesty Italian Sausage, Spinach and Cheesy Tortellini!

Many individuals like to serve soup as a feature of a supper, commonly the principal course. Be that as it may, here we relish soup as our fundamental course. That is to say, it has all that you need – meat, veggies and this one even has yummy, messy pasta. It cooks rapidly and in only a couple of steps. Obviously, the more you let it stew, the better the flavor. Simply make certain to plan to include the tortellini and spinach not long before you're prepared to eat, so they don't get overcooked. I love to sprinkle a little new ground Parmesan cheddar on top for considerably more flavor. I love this soup with no guarantees, however on the off chance that you love a creamier soup, add a tablespoon sharp cream to your bowl, or a half cup to the entire pot. (I attempted Greek yogurt, however it isolated and didn't look extremely beautiful).

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INGREDIENTS
Soup

• 1 tablespoon vegetable oil
• 1 pound ground Italian Sausage
• 1/2 cup diced onion about 1/2 medium sized onion
• 1 tablespoon minced garlic
• 28 ounces canned crushed tomatoes
• 32 ounces vegetable broth chicken works too
• 2 tablespoons fresh chopped basil
• salt and pepper to taste
• 9 ounces refrigerated tortellini
• 2 cups packed fresh spinach

Crostini

• 6 Baguette slices (about 1/3 of a baguette)
• 1 tablespoon Butter
• 2 tablespoons Freshly shredded Parmesan Cheese

INSTRUCTIONS

Soup

1. Heat a large, heavy bottomed pan over medium-high heat. Heat vegetable oil and add diced onion. Saute until onions are soft.
2. Crumble Italian Sausage and garlic with the onion. Cook until sausage is no longer pink.
3. 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.
4. Add tortellini and spinach and simmer for about ten minutes, until pasta is tender.
5. Serve with shredded Parmesan.

Crostini

1. Slice baguette into 1/2 inch thick slices. Butter one side and place butter side down in a hot skillet until golden brown. Flip bread slices over and sprinkle with Parmesan while the other side gets golden brown. Transfer to a plate and immediately cover loosely with foil if cheese has not completely melted.

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