This soup is perfect when you want a hot, delicious meal in a hurry!
I make a lot of soup and a lot Crock Pot meals, but until now none of them have been included in my blog. Hmm, I’m not quite sure why. I was really excited to try this tortellini soup, I just it would be good, and it was!
Now, my family asks for it all the time. Your family is going to love this soup!
One of the things I like most about this soup is that it tastes like you’ve been cooking for hours and that’s because of the beef and chicken stock. Be sure to use stock, not broth, you will get a much better flavor that way.
Just in case you’re not familiar with stock in a box, you can buy it in almost any major grocery store. I usually go with Swanson, because it’s usually readily available. Cooking stock can usually be found next to the other soups, and broths.
In place of regular Italian Sausage I like to use Simply Balanced All Natural Sun-dried Tomato & Asiago Cheese Chicken Sausage, available at Target.
Why? Because, I far prefer the flavor over regular Italian Sausage. But use whatever YOU prefer and like.
This soup is perfect with a fresh side salad, some crusty bread, and of course, my simple & delicious Caramel Macchiato Cookies!!
Italian Tortellini Soup
1 pack Simply Balanced All Natural Sun-dried Tomato & Asiago Cheese Chicken Sausage, or 1 pound of uncooked Italian sausage links, casings removed (about 4)
3 cups beef stock
3 cups chicken stock
14 1/2 ounce can diced tomatoes with basil, garlic and oregano
1 (9 ounce) package refrigerated cheese Tortellini
3 cups baby spinach leaves, coarsely chopped
2 teaspoons dried basil, or 1/4 cup fresh basil leaves, coarsely chopped
Extra basil, garlic, and oregano; if desired
1/4 cup grated Parmesan cheese (add half to the soup before scooping it into bowls, and sprinkle the other half over among the soup bowls when it’s serving time)
1. In a Dutch oven, cook sausage over medium heat, stirring occasionally, until no pink remains. Drain and set aside.
2. In the same Dutch oven, dump in the chicken and beef stock along with undrained tomatoes; bring to boiling. Stir fairly frequently to release the little pieces of flavor coating the inside of the pan. Add ravioli and cook for about 7 minutes, it may take a little less time.
3. Add browned sausage back to Dutch oven and return to boiling. Stir in spinach to wilt, then add basil. This will only take a few minutes. Taste soup again, add 1/2 the Parmesan cheese, additional basil, garlic, and oregano; if desired. Be sure to taste again. Divide among soup bowls and top with remaining Parmesan cheese.