Tortellini, Spinach and Sausage Soup


2 lbs. hot Italian sausage
3 carrots, peeled and chopped
1 onion, chopped
4 garlic cloves, chopped
3 quarts chicken broth
2 cans diced tomatoes
2 cans cannellini beans, rinsed and drained
1 Tbsp. dried basil
2 cups dried tortellini
4 quarts fresh spinach leaves
Salt and pepper to taste
1 cup grated Parmesan cheese


Remove casings from sausages and saute in 8 quart stock pot over medium high heat. Cook, stirring often, until brown and crumbly, 8-10 minutes. Spoon out and discard all but 1 Tbsp. fat from pan. Add carrots, onion and garlic. Stir often, until onion is translucent, about 5 minutes. Add broth, tomatoes with juice, beans and basil. Bring to a boil.

Add pasta, reduce heat and simmer with cover on, stirring occasionally until pasta is tender, about 10 minutes. Skim and discard fat. Stir in spinach and cook until wilted, 1-2 minutes. Add salt and pepper to taste. Sprinkle Parmesan cheese over bowls when serving.

Yield: 10 servings.

Adapted from

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