Italian Sausage Tortellini Soup {recipe}

I’m currently dealing with a split personality.

I’m obsessing over Fall – the gorgeous weather, the vibrant leaves (see below, oooh ahhhh), the pumpkin spice lattes everything, the boots, the scarves, I could go on and on.

But I’m also SO ready for the holiday season – the merry music, the red Starbucks cups, the festive parties. (I might have already decorated our house this weekend, and I have no shame about it.)

However, I’m still holding on to a piece of the current season, and with the dip in temperatures this weekend, I turned to a new recipe that is so perfectly Fall. Enter Italian Sausage Tortellini Soup.

I’ve never been a big soup fan because they just aren’t hearty enough, but this one is quite the opposite and has just as much flavor.

Seriously though, I didn’t even get a good picture, but I just had to share because it is so damn good and so damn easy. Enjoy!

I T A L I A N   S A U S A G E   T O R T E L L I N I   S O U P 

via

Ingredients

• 1 tablespoon vegetable oil
• 1 lb Italian Sausage – we used sweet sausage and it was perfect
• 1/2 cup diced onion (about 1/2 medium sized onion)
• 1 tablespoon garlic
• 1-28 oz can crushed tomatoes
• 1-32. oz. box of vegetable broth
• 2 tablespoons fresh chopped basil (I used basil powder since I couldn’t find fresh in my store)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 package tortellini
• 1 cup packed fresh spinach
• Topping: Shredded parmesan – the real, good stuff!

Directions

1. Heat a large, heavy bottomed pan over medium-high heat. Heat vegetable oil and add diced onion. Saute until onions are soft.
2. Crumble Italian Sausage and garlic with the onion. Cook until sausage is no longer pink.
3. Stir in crushed tomatoes, vegetable broth, basil, salt and pepper. Bring to a boil, reduce heat to low, and cover. Let soup simmer for 20-30 minutes.
4. Add tortellini and spinach and simmer for about ten minutes, until pasta is tender.
5. Serve with shredded Parmesan.

xo xo

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