Got to Be NC
Recipe by: Lisa Prince

Sausage and Tortellini Soup

This is a hearty light soup that is quick and easy to make.  Perfect on those cold nights.  Serve with some crusty French bread.

 

Servings: 4
Cook Time: Prep Time: 15 minutes; Total Time: 45 minutes
Meal Type: Entree
NC Ingredients: Pork

Print Recipe

Ingredients

Cooking spray or olive oil
2
packages ground sweet Italian sausage or remove the casings from the links
2
(8oz.) packages fresh, sliced mushrooms
1
(9oz.) bag fresh baby spinach
2
(14oz.) cans diced tomatoes
2
(32oz.) cartons low sodium chicken broth
1
(20oz.) package fresh Three Cheese Tortellini (in the dairy case)
Grated Parmesan cheese for garnish, optional

Directions

Spray large stockpot with cooking spray or coat bottom with olive oil.

Cook the sausage over medium high heat until no longer pink and crumbled.  Once the sausage is cooked, add the mushrooms and sauté for 5-8 minutes.

Then add the bag of spinach and cook until wilted, stirring occasionally.

Add the tomatoes and the chicken broth and bring to a boil.

Then add the fresh tortellini and simmer on low for 10-15 minutes.

Serve soup and garnish with parmesan cheese.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.