Tortellini Soup

I know, I'm on a soup kick with my recipes!  I promise, it's not going to be soup every day, that's just what I'm fixing a lot of lately.  Funny how cooler weather makes me want soups, stews, and chili...

I am always amazed when I fix this soup.  It is incredibly simple, but tastes so good!  My husband raves over it, and always says that each batch is the best I've ever made, even though I don't change a thing.  This soup is great for company, but is also a wonderful "comfort food" after a long day.

  

You can fix most of it ahead of time and freeze it (don't add the spinach or tortellini), or put the basics in the crock pot and forget about them (again, leave out the spinach & pasta).  I haven't crock-potted it yet, because its just so easy to throw it together an hour or two before dinner and let it simmer, then add the tortellini just before eating.

Tortellini Soup

1 lb sausage

1 small onion, diced

2 - 3 cloves garlic, minced

6 c chicken broth

1 can mushrooms, undrained

1 -14 oz can whole tomatoes, coarsely chopped, juice reserved

1 - 9 oz pkg. refrigerated tortellini

10 oz frozen spinach, thawed but not drained

     OR 5 oz fresh spinach

Parmesan cheese, optional 

*In soup pot, brown sausage, onion, and garlic until sausage is done and onion is translucent.  Drain.

*Add broth, mushrooms, and tomatoes (with juice) to sausage mix.  Turn up heat and bring to a boil.  May simmer for several hours, if desired, or continue to next step.

*Bring to rolling boil.  Add tortellini, boil according to package directions until nearly done.

*Add spinach, stir well.  Continue boiling until tortellini is done.  Top individual servings with parmesean, if desired.

Note:  This is also a great vegetarian soup if you leave out the sausage, brown the onion in some olive oil, and use vegetable broth instead of chicken broth.

Enjoy!