Sausage and Spinach Soup

5-6 servings
40 min

Since we are still in the swing of soup season and I love making soups, this sausage and spinach soup is a must try! This recipe is super easy, quick and delicious to make and was inspired by a few photos I saw in my social media feeds.

Most of you know, I gravitate to recipes that are quick, easy and pack a lot of flavor. Soups fit this bill perfectly because they are easy to make, adaptable and satisfying on a cool winter day.

I love to follow food bloggers and cooking connoisseur accounts because they inspire me to make new recipes. Recently, I’ve come across a few versions of tortellini soup. When I saw a photo of one with sausage in the soup, I knew I had to make it.

Since I love to make soups, I typically start with the same base of sautéed onions, celery and carrots in extra virgin olive oil. From here, you can make a lot of different types of soups. With that said, feel free to substitute, add or remove ingredients based on your preferences.

Recipe details
  • 5-6  servings
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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  • 2 tbsp extra virgin olive oil (EVOO)
  • 1 onion, chopped
  • 3 celery ribs, chopped
  • 1 cup baby carrots, chopped
  • 3 cloves garlic
  • 1 pkg fresh spinach
  • 8 links of sweet Italian sausage (for a healthier version, try turkey or chicken sausage)
  • 48 oz can chicken stock
  • (2) 15 oz cans of petit diced cut tomatoes
  • 1 pkg fresh tortellini (I like Buittoni)
  • 1/2 tbsp red pepper flakes (add a little more if you prefer dishes with more heat)
  • salt and pepper to taste

Sautée onions, celery and carrots in leftover oil and sausage drippings for about 7-8 minutes until softened. If there is not enough leftover oil, add another drizzle of EVOO. Stir often so vegetables cook evenly.
Slice uncooked sausage into 1/5’s while veggies are cooking.
When vegetables are softened, add garlic and red pepper flakes and mix in. Cook another minute or two.
Add uncooked sausage back to pot, then add chicken stock and tomatoes. Cook for 20 minutes over med-high heat.
Add fresh tortellini, then mix in fresh spinach until it wilts. Soup is done when tortellini is cooked and spinach is wilted.
Season with salt and pepper to taste. Garnish with shaved parmesan. Enjoy!
Stacy Ling | Bricks 'n Blooms
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