 Summary
This is a wonderful full body taste explosion in your mouth. The sausage and cheese are just the right pairing of flavors. This recipe can easily be increased for additional guests just add 2 cartons of the chicken broth. The hot Italian sausage did not make this recipe too hot. It just made it more flavorful. Also, if you have a husband that says he doesn't like mushrooms then use canned mushrooms, they don't have the wild taste and you can chop them smaller and they don't seem to notice them. I also, used a little Vodka sauce marinara in the soup. It added a little glowing color to the soup.
Cookware used in Recipe
 12 inch Saute Skillet View
 6 Quart Stock Pot with Cover flat bottom View
 8 Quart Stock Pot with Cover View
Prep Time
20 Minutes
Servings
4 - 6
Ingredients:
2 Lbs. Hot Italian sausage bulk
2 (8oz.) carton of fresh, sliced mushrooms or (2 cans of stems and pieces)
1 (9oz) bag of fresh baby spinach
2 (14oz.) cans of petite diced tomatoes
1 (32oz.) cartons of chicken broth
1 (28oz.) pkg. of fresh Three Cheese Tortellini (in the dairy case)
Grated Romano cheese for garnish, optional
Directions:
In the 6Qt. Stock Pot brown the bulk Italian sausage until no longer pink and crumbled.
Add the sliced mushrooms to the sausage. Stir occasionally until the mushrooms are sautéed.
Once the mushrooms are cooked add the entire bag of baby spinach. Stir occasionally until spinach is sautéed.
Add the two cans of tomatoes and stir thoroughly.
Add the chicken broth and bring to a boil.
Add the package of fresh tortellini and simmer on low for 10 to 15 minutes until the tortellini are cooked.
Ladle into soup bowls and sprinkle generously with Romano cheese. Enjoy with a crusty Italian bread. |
