Tortellini Soup

I loved this soup. The italian sausage adds a slightly spicy flavor to the soup. The only change we made is that we found we needed 3 cans of chicken broth (6 cups) instead of 1 can. We will make this again and again...

This is the basis of a wonderful, versatile dish! I've followed the basic idea of this recipe, with a few small changes. Omitted the sausage, browned the garlic (being a garlic lover, I actually used closer to 7 or so cloves) and onions in olive oil before adding the chicken broth. After bringing to a boil, I added the tortellinis and let roll freely for about 5 minutes. Then I tossed in the tomatoes and let it go till pasta was tender. At the last moment, I threw in the basil and spinach and cooked until just wilted. Don't forget the Parmigiano-Reggiano! This dish would work well with a variety of fresh vegetables and herbs... bravo!

Outstanding! This was a huge hit with my husband and three sons....and quite a few people at church who tried it. I tweaked it a bit to suit us...one thing I did was add an 8 oz can of tomato sauce in lieu of the cherry tomatoes. I also followed Dawn's suggestion of 6 cups of broth. I can't wait to make this again and experiment with it!

I tried this recipe as a vegetarian version, omitting the sausage, using spinach & ricotta tortellini and using a fantastic chicken-style vegetable stock. The tomatoes and the tortellini were fantastically full of flavour, but I found the broth to be a little bland. As mentioned earlier, this could be a fantastic basis for a simple to make dish. I'm going to try it again with a tomato broth.