Soup season is creeping its way back into our lives. The Tortellini Soup with Chicken Sausage and Spinach adapted from yellowblissroad got a hearty welcome at our house.
1 tablespoon vegetable oil
1 pound ground (or taken out of casings) Chicken Sausage
1/2 cup diced onion about 1/2 medium sized onion
1 tablespoon minced garlic
28 ounces canned crushed tomatoes
32 ounces vegetable broth chicken works too
2 tablespoons fresh chopped basil
salt and pepper to taste
9 ounces refrigerated tortellini
2 cups packed fresh spinach
5 Oz cup of nonfat Greek yogurt
Heat a large, heavy bottomed pan over medium-high heat. Heat vegetable oil and add diced onion. Saute until onions are soft.
Crumble Italian Sausage and garlic with the onion. Cook until sausage is no longer pink.
Stir in crushed tomatoes, vegetable (or chicken) broth, basil, salt and pepper. Bring to a boil, reduce heat to low, and cover. Let soup simmer for 20-30 minutes.
Add tortellini and spinach and simmer for about ten minutes, until pasta is tender. Mix in Greek yogurt the last minute or two while cooking.
Serve with shredded Parmesan.