Categories: Soup
Ingredients
- 1 Tbsp olive oil
- 1/2 lb. Italian sausage
- 1 yellow onion
- 2 cloves garlic
- 1/2 lb. carrots (about 3-4)
- 15 oz. can stewed tomatoes*
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Freshly cracked pepper
- 3 cups vegetable broth
- 3 cups water
- 8 oz. cheese tortelloni
- 1/4 lb. fresh baby spinach
Directions
- Add the olive oil and sausage to a large soup pot (if your sausage is in casings, squeeze it out of the casing). Sauté the sausage over medium heat, breaking it up into pieces as you stir, until it is browned and cooked through.
- While the sausage is cooking, dice the onion and mince the garlic. Add the onion and garlic to the pot and continue to sauté until the onions are soft and transparent.
- While the onions are sautéing, peel and slice the carrots. Add the carrots to the pot and sauté for just a few minutes more.
- Finally, add the stewed tomatoes (with all the juices from the can), basil, oregano, and some freshly cracked pepper. Use your spoon to break the tomatoes into smaller pieces.
- Add the vegetable broth and water to the pot. Place a lid on top, turn the heat up to high, and bring it up to a rolling boil. Once boiling, add the tortelloni, and continue to boil until the tortelloni is tender (about 8 minutes).
- Turn the heat off, add the spinach, and stir until the spinach has wilted. Taste the soup and add salt if needed (I did not add any, but it will depend on the salt content of the broth you use).