Sausage and Spinach Soup
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.
Sausage and Spinach Soup
Recipe details
Ingredients
- 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
Instructions
- 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!
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