Soup is such a perfect dinner option, comfort food at its finest warming you from the inside out. This recipe for Tortellini Soup with Italian Sausage is a little out of the ordinary with an Italian spin, but trust me, once you make this once, you'll be hooked!
Don't forget the crostini - those cheesy breads came together beautifully using the Ballarini Bologna Granitium Non-Stick Frying Pan. The best part? This soup takes minimal time to throw together...it'll be ready in about 30 minutes time! So go ahead, make this over the weekend or during the week, and help yourself to a bowl or two!
For the soup
- 1 tablespoon vegetable oil
- 1 pound ground Italian Sausage
- ½ cup diced onion
- 1 tablespoon minced garlic
- 1-28 ounces can crushed tomatoes
- 1-32 ounces box of vegetable broth
- 2 tablespoons fresh chopped basil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 9-ounce package refrigerated tortellini
- 2 cups packed fresh spinach
For the crostini
- 1 baguette
- Fresh grated Parmesan cheese
For the soup, 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.
For the crostini, slice baguette into ½ 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.
Serve soup and crostini with shredded Parmesan.