Sausage Tortellini Soup

• servings: 4 servings
• active time: 5 minutes
• total time: 45 minutes

Ingredients

8 ounces sweet chicken Italian Sausage (or pork sausage, I like Premio, removed from casing)

1 stalk celery (chopped)

½ small onion (chopped)

1 carrot (peeled and chopped)

2 cloves garlic (minced)

32 ounce container unsalted chicken bone broth (such as Pacific)

1 ½ cups water

1 small Parmigiano Reggiano Rind (optional)

½ tablespoon Chicken Better than Bouillon (*)

¼ teaspoon fresh black pepper

9 ounces three cheese tortellini (Buitoni)

1 cup baby spinach

Parmigiano Reggiano (grated for serving, optional)

Directions

Heat a large pot over medium-low heat and add the sausage. Cook, breaking up with a spoon until cooked through, 5 minutes. Add the celery, onion, carrot and garlic. Cook for 8-10 minutes until vegetables begin to soften.

Add the chicken broth, water, parmesan cheese rind (if using) and increase heat to medium-high and bring to a boil.

When broth boils, add the Bouillon and black pepper. Stir to combine, cover and cook medium low simmer 15 to 20 minutes, until the vegetables are soft.

Reduce heat to low and add the tortellini and spinach. Simmer until tortellini cooks to al dente according to package directions, about 5 to 6 minutes. Once cooked, remove the rind.

Stir to combine then serve with freshly grated Parmigiano Reggiano (if using)!

Nutrition

• Serving Size: 1 ¾ generous cups
• Calories: 372 kcal
• Total Fat: 13.5 g
• Saturated Fat: 4 g
• Cholesterol: 88 mg
• Sodium: 990 mg
• Total Carbohydrate: 34.5 g
• Dietary Fiber: 3 g
• Total Sugars: 5.5 g
• Protein: 29 g