Tortellini Soup

I love soups. Right now it’s early spring in California, but it feels a bit wintery with some rainy days here and there and 60 degree weather. I know what you’re thinking if you live in some frigid state somewhere up north. But here, 60s means it’s soup weather.

Here’s a soup that is easy and versatile. You can make different variations of it every time. This time I added some sausage, carrot and spinach because that’s what I happened to have in my fridge. You can make it with just broth or add any veggies you like. It’s really up to you and super easy to make for a quick weeknight meal .

Ingredients:

• 4 Italian chicken sausage links, sliced
• 1 diced carrot
• 1/2 diced onion
• 1 diced celery stick
• 1 8 oz can tomato sauce
• 1 carton chicken broth
• Chopped fresh herbs (ex. parsley, basil, thyme, etc) or Italian seasoning
• 1 lb cheese tortellini
• Salt and pepper to taste
• Fresh spinach leaves, desired amount

Preparation:

1. Heat a soup pot and spray with some cooking spray or add a tiny bit of olive oil. Brown the sausage.
2. Add carrots, onion, and celery stick and cook for a few minutes until the onion is translucent.
3. Add the tomato sauce and broth. Season with salt and pepper to taste. *Sometimes the sausage is bit a salty so you may not need much salt.
4. Add the chopped fresh herbs. Bring the soup to a boil, then reduce heat to a simmer. Cook until the carrots are tender.
5. Add the tortellini and spinach and cook for 4-5 minutes on medium heat.
6. Serve and enjoy.