TORTELLINI TANTALIZING SOUP
1 pound turkey sausage, casings removed, chopped (substitute veggie sausage or a lean meat-based one, if desired)
1/4 cup chopped onion
3–4 garlic cloves, minced (or 3 tablespoons if using pre-minced)
1 Tablespoon chopped chipotle pepper in adobo sauce (save the rest of the can in a container in the fridge — always a yummy, kickin’ addition)
48 ounces chicken broth (or 1 1/2 boxes), low sodium
3/4 cup evaporated nonfat milk (substitute non-dairy, if desired)
1 teaspoon of dried basil + 3 Tablespoons chopped, fresh basil
1 10-oz package fresh tortellini
2 cups fresh baby spinach leaves, chopped
Optional topping: Parmesan cheese, freshly grated
Place a dutch oven or large soup pot over medium heat. Add the sausage and cook about 8 minutes, or until browned. Add chopped onion and garlic and sauté for about 5 minutes, or until onion is slightly browned.
Add chipotle pepper to mixture, incorporating into the sausage, onion and garlic.
Add chicken stock, evaporated milk and dried basil. Bring to a simmer and add tortellini. Cook for 5–10 minutes or until tortellini is tender and floats to the top.
Remove from heat and stir in the spinach. Let spinach wilt. Ladle into 4 soup bowls. Top with a sprinkle of fresh basil and Parmesan cheese, if desired. Makes 4 servings. Serve with a side salad or other non-starchy veggies, like the BBQ Brussels.
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THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.