1lb Italian sausage
2 Tbs olive oil
2 stems fresh rosemary
2 stems fresh thyme
6 cups chicken broth
1 12 oz bag of baby spinach
2 roasted red bell peppers
1 lb cheese filled tortellini
1 cup mushrooms sliced thin
1 28 ounce can diced Italian tomatoes
3 garlic cloves minced
Heat oil in a large pot. Add sausage and cook till brown. Remove sausage and set aside. Add garlic and mushrooms cook 3-5 minutes over medium heat. Add tomatoes, chicken broth, herbs and peppers. Allow to simmer for at least 30 minutes. In the meantime cook the tortellini in boiling water. When the pasta is partially cooked drain and add to tomato mixture. Add reserved sausage which has been cut into disks. Cook for several minutes until pasta is done. Serve immediately with freshly grated Parmesan cheese.
Having lived in Phoenix for quite some time before moving to the PNW, I know how few short cold days there are. But this soup could be enjoyed almost year round up here!
ReplyDeleteThanks so much for bringing it to the party.
This looks incredibly satisfying and delicious!
ReplyDelete