One-Pot Sausage and Tortelloni Soup
with Baby Spinach in a Tomato Broth
Give the dishwasher a break tonight: all you need to put this recipe together is a pot and a couple 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
1 unit
Yellow Onion
¼ ounce
Parsley
2 teaspoon
Garlic Powder
1 teaspoon
Dried Oregano
9 ounce
Sweet Italian Pork Sausage
2 box
Crushed Tomatoes
1 unit
Chicken Stock Concentrate
9 ounce
Cheese Tortelloni
(Contains Eggs, Milk, Wheat)
5 ounce
Spinach
½ cup
Parmesan Cheese
(Contains Milk)
1 teaspoon
Chili Flakes
Not included in your delivery
unit
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Halve, peel, and dice onion. Thinly slice sausage into rounds
Heat a large drizzle of olive oil in a large pot over medium-high heat. Add sausage and cook until browned, 1-2 minutes per side. Remove from pot and set aside. Add onion, garlic powder, and oregano to pot. Cook, tossing, until just softened, 2-3 minutes.
Return sausage to pot, along with crushed tomatoes, stock concentrate, and 5 cups water. Stir, scraping up any browned bits from bottom of pot. Bring to a boil, then season with salt and pepper.
Once soup is boiling, add tortelloni. Let cook until tender, about 8 minutes.
Stir spinach and parsley into pot and let wilt. Season with salt and pepper.
Divide soup between bowls. Sprinkle with Parmesan and chili flakes (to taste—you might want to skip this for the kids).
