NO PHOTO
Ingredients
ServingsOriginal: Serves 10
- vegetable cooking spray or olive oil, spray as needed, or 1 tsp olive oil1 tsp
- Italian sausage, sweet; 2 1/2 pounds2 package
- mushrooms, fresh, sliced; 1 pound2 carton
- baby spinach, fresh; 9 ounces1 bag
- chopped tomatoes, 1 3/4 pounds2 can
- chicken stock, low-sodium; 2 quarts / 4 pounds2 carton
- three cheese tortellini, fresh; from dairy case; 1 3/4 pounds1 package
- parmesan cheese, grated; for garnish; optional
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Coat a large stock pot with vegetable spray or 1 teaspoon olive oil.
Remove sausage from casings and heat over medium heat in stock pot until sausage is crumbled and no longer pink.
When the sausage is completely cooked, add sliced mushrooms and cook, stirring occasionally, until they are sautéed.
Add the entire bag of baby spinach.
Cook, stirring occasionally, until spinach is lightly sautéed.
Add diced tomatoes and stir thoroughly.
Add chicken broth and bring to a boil.
Add tortellini and simmer on low for 10–15 minutes until the pasta is cooked.
Ladle into soup bowls and sprinkle generously with Parmesan cheese.
