Happy New Year! Yes, I'm a little late, with that greeting, but I've been on (a self awarded) winter break, lounging in my pajamas, hanging out with family and playing with my son. I haven't picked up my camera since Christmas except to snap a few photos of the sunset or Hayden and it's been quite nice. I'm ready to get back in the kitchen though and start playing with sugar and flour again-- so many recipes, so little time.
I came up with this recipe awhile back and I've made it several times. My hubs is not a soup lover so we don't eat much of it, but he actually requests this one often. Sometimes, he doesn't even say anything, he just jots down the ingredients on our grocery list and I know he's having a craving. My 17 year old brother even liked it so much, he ate 2 1/2 bowls of it and kindly requested I write the recipe down for him (on his iPhone) so he could replicate it. If that's not a sign of a good recipe, I don't know what it. Of course, he had my mom make it and was no where to be found when she was in the kitchen, but he had the best of intentions :-). There are few ingredients in this soup, but it's so flavorful. Served with crusty bread, this is a hearty, but healthy meal. I hope you enjoy it as much as we do.
- 2 Tablespoons olive oil
- 2 garlic cloves, minced
- pinch of red pepper flakes, optional
- 1 pound Italian sausage
- 14.5 ounces diced tomatoes, undrained
- 10 ounces frozen spinach, thawed and drained
- 32 ounces chicken broth
- 4 cups water
- 9 ounces fresh Buitoni cheese tortellini
- kosher salt to taste
In a heavy bottomed pot, heat olive oil over medium-high heat. Add garlic and red pepper flakes until fragrant. Add the sausage to the pot, breaking it up into crumbles; cook thoroughly.
Add the diced tomatoes, spinach, chicken broth and water. Simmer over low heat for 30 minutes.
Bring the mixture to a boil then add the fresh pasta. Cook according to package directions (5-10 minutes) or until pasta is tender. Season with salt to taste. Serve.