Italian Sausage Tortellini Soup
Servings Prep Time
5-6real people 15minutes
Cook Time
30minutes
Servings Prep Time
5-6real people 15minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Warm a wide bottomed, high walled pan over medium heat. Meanwhile, remove the turkey sausages from their casings (if they are in a casing, I’ve seen this type of sausage sold both cased and sans-casing) and chop the onion.
  2. Add the turkey sausage, chopped onion, and minced garlic to the pan. No need for additional oil, the sausage should have enough fat to keep the ingredients from sticking to the pan. Cook the meat until it’s no longer pink, making sure to separate large chunks as your would with ground beef/turkey.
  3. Once the sausage is cooked through, add the crushed tomatoes, water, bouillon, basil and pepper. Bring the mixture to a boil, then lower the temperature to medium low, cover, and allow it to simmer for 15-30 minutes. The longer it simmers the more flavorful your soup will be.
  4. Add the tortellini and spinach and bring your soup to a soft boil again. Boil for 12-14 minutes, or until the tortellini is cooked through and tender. Serve.
Freezer instructions
  1. Warm a wide bottomed, high walled pan over medium heat. Meanwhile, remove the turkey sausages from their casings and chop the onion.
  2. Add the turkey sausage, chopped onion, and minced garlic to the pan. No need for additional oil, the sausage should have enough fat to keep the ingredients from sticking to the pan. Cook the meat until it’s no longer pink, making sure to separate large chunks as your would with ground beef/turkey.
  3. Once the sausage is cooked through, add the crushed tomatoes, bouillon, basil and pepper. DON’T ADD THE WATER. Bring the mixture to a boil, and then remove it from the heat and let it cool.
  4. Tortellini and spinach don’t freeze well in the soup, so I’ve left them out of the freezer bag to be added in later during preparation. (The pasta gets oversaturated with water and the spinach gets an awful slimy texture.) If you wish, you can chop the spinach and freeze it in a small baggie and store it next to the soup in the freezer, or you can just use fresh spinach when you’re ready to make the soup. Stowe a bag of dry tortellini away in your pantry for when you’re ready to make the soup.
  5. Label a gallon sized freezer bag with the name of the soup, the date that’s 3 months away, and with these instructions: 1. Thaw contents and add to stock pot 2. add 5 cups of water, bring to boil 3. add tortelini and spinach, simmer 12-14 min 4. Serve
  6. Put the cooled mixture into the gallon freezer bag and lay it flat on a cookie sheet. Let it freeze over night, remove it from the cookie sheet and store it in your freezer for up to three months.
Recipe Notes

Serving size: 1 cup

Servings: 12

Price for dish: $7.65

Price per serving: $0.63

Nutrition per serving:

Calories: 137

Carbs: 12.3 g

Protein: 10.3 g

Fats: 4.8 g

Sodium: 1,017 mg

Fiber: 2.2 g

Sugar: 2.7 g

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