Sunday, December 16, 2012

Tortellini Soup with Sausage & Spinach

1 Tbsp olive oil
1 lb Italian sausage, castings removed
1 onion, finely chopped
3 garlic cloves, minced
6 cups chicken broth
1 bay leaf
20 oz package fresh cheese tortellini
3 cups baby spinach
parmesan and chopped parsley (for garnish)

Heat oil in large pot over medium heat and add sausage.  Once fully browned, add onion, garlic and bay.  Cook until softened - about 7 minutes, stirring frequently.  Deglaze pan with a small amount of brown, scraping up all brown bits.  Then add add remaning broth and tortellini.  Bring to a boil and cook 7 minutes.  Add in spinach.  Season with salt and pepper to taste.  Serve in bowls topped with parmesan and chopped parsley.

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