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 .
- 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
- Heat a soup pot and spray with some cooking spray or add a tiny bit of olive oil. Brown the sausage.
- Add carrots, onion, and celery stick and cook for a few minutes until the onion is translucent.
- 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.
- Add the chopped fresh herbs. Bring the soup to a boil, then reduce heat to a simmer. Cook until the carrots are tender.
- Add the tortellini and spinach and cook for 4-5 minutes on medium heat.
- Serve and enjoy.