Souper tasty
EASE INTO FALL WITH SAVORY SAUSAGE, TORTELLINI, SPINACH DISH
This Sausage and Tortellini Soup with Spinach is comforting, piping hot and packed with savory Italian flavors to warm you up during this chilly season, without packing on those extra pounds associated with a full bowl of pasta. The soup's vibrant and slightly spicy tomato-based broth helps lighten up rich ingredients such as browned sausage, cheesefilled pasta, umami-packed spinach and creamy fresh mozzarella. Try a big bowl this week, alongside a simple arugula salad that's dressed with lemon juice and olive oil, then freeze the rest for when snowflakes begin to fall. You'll be happy you did.
SAUSAGE AND TORTELLINI SOUP WITH SPINACH
2 T. olive oil
3 sweet Italian sausages (about 3/4 lb.), casings removed 1 medium yellow onion, cut into medium dice
2 cloves garlic, minced
1/2 t. hot red pepper flakes
1 1/2 t. salt
1 t. black pepper 1/2 t. dried thyme 1/2 t. dried oregano
8-9 oz. baby spinach, roughly chopped
1 (14 1/2 oz.) can unsalted diced tomatoes in juice
6-7 c. chicken stock
1 lb. fresh tortellini
4 oz. small balls of fresh
mozzarella, cut into bite-size pieces 1 T. minced parsley for garnish
In a large soup pot, heat the olive oil over medium-high heat. Add the sausages and break them up with the back of a wooden spoon or a potato masher. Cook until the sausage is browned, about 8 minutes.
Add the diced onion to the browned sausage and cook for 5 minutes, or until softened and translucent. Sprinkle in the minced garlic, salt, black pepper, thyme, oregano and hot red pepper flakes; stir to combine. Add the roughly
chopped spinach to the pot along with the diced tomatoes and its juice. Stir this mixture until the spinach is fully wilted, about 5 minutes.
Pour in the chicken stock and reduce the heat to medium-low. Simmer the soup for 30 minutes to yield the best flavor.
Meanwhile, place a large pot of salted water over high heat; bring to a boil. Add the fresh tortellini and cook according to the manufacturer's instructions. Drain the pasta and run under cold water until they are cool to the touch.
To serve the soup, add 5 to 6 tortellini to the bottom of a soup bowl. Ladle the hot soup over the pasta, then top with a few pieces of fresh mozzarella and a bit of parsley.