Ingredients
Scale
- 1 lb Italian sausage
- 1 onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 package (9 oz) refrigerated tortellini
- 2 cups fresh spinach
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- In a large pot, heat olive oil over medium heat. Add Italian sausage and cook until browned. Remove sausage and set aside.
- In the same pot, add chopped onion and sliced carrots. Cook until vegetables are tender, about 5 minutes.
- Add minced garlic and cook for 1 minute.
- Pour in chicken broth and bring to a boil. Reduce heat, add cooked sausage, dried thyme, salt, and pepper.
- Stir in tortellini and cook according to package instructions, usually about 3-4 minutes.
- Add fresh spinach and cook until wilted, about 2 minutes.
- Taste and adjust seasoning as needed. Serve hot garnished with herbs if desired.
Notes
- You can substitute Italian sausage with turkey sausage for a lighter option.
- This soup can be stored in the refrigerator for up to 2 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (roughly 350 ml)
- Calories: 340 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 70mg