Tomato-y Tortelloni Soup
with Baby Spinach and Sausage
Give the dishwasher a break tonight: all you need to put this recipe together is a pot and a couple of utensils for stirring and chopping. But just because it involves minimal effort doesn’t mean that it has minimal flavor. Loaded with cheesy tortelloni, slices of sweet sausage, tender spinach leaves, and a tomato-y broth, the soup brims and bubbles with plenty of filling, Italian-inspired flavors.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ unit
Yellow Onion
½ ounce
Basil
6 ounce
Sweet Italian Pork Sausage
1 teaspoon
Garlic Powder
1 teaspoon
Dried Oregano
13.76 ounce
Crushed Tomatoes
1 unit
Chicken Stock Concentrate
9 ounce
Cheese Tortelloni
(Contains Eggs, Milk, Wheat)
5 ounce
Spinach
¼ cup
Parmesan Cheese
(Contains Milk)
1 teaspoon
Chili Flakes
Not included in your delivery
2 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Halve, peel, and dice half the onion (save the rest for another use). Pick basil leaves from stems; discard stems. Remove casings from 2 links sausage (use the other link as you like).
Heat a large drizzle of olive oil in a medium pot over medium-high heat. Add sausage, breaking up meat into pieces. Cook, tossing, until browned, 4-5 minutes. Add onion, garlic powder, and oregano to pot. Cook, tossing, until just softened, 2-3 minutes.
Add tomatoes, stock concentrate, and 2½ cups water to pot. Stir, scraping up any browned bits on bottom. Bring to a boil, then season with salt and pepper.
Once soup is boiling and seasoned, reduce heat to medium and gently stir in tortelloni. Let cook until tender, about 8 minutes.
Stir spinach and half the basil into pot and let wilt. Season with salt and pepper.
Divide soup between bowls. Sprinkle with Parmesan, remaining basil leaves, and chili flakes (to taste).
