In North Alabama, we have rare extremely cold evenings and the first thing I want to make is this hearty soup or chili and some cornbread! Today it was snowing and in the single digits. We lost electricity for about 6 hours today and it came on long enough for me to make this for supper! The hubs and I were very thankful, otherwise I would have had to use the grill burner! Hope ya’ll enjoy!

Spinach Tortellini Sausage Soup

Ingredients

1 Medium Onion, chopped
1 clove garlic, minced
1 pound Mild Italian Sausage
4 to 6 cups broth, chicken or vegetable
2 cans Large Lima Beans (Or Navy)
10 ounces fresh or frozen spinach, defrosted and chopped
1 14-ounce can diced tomatoes
1 9-ounce package fresh tortellini
1 tspn Oregano
1 Tablespoon Tony Sashere’s Cajun Seasoning
Salt and pepper to taste
1/4 cup freshly grated Parmesan, very loosely packed

OPTIONAL: Make it creamy by stirring in 4 ounces cubed Cream Cheese

Directions:

Remove casings from sausage and brown in a large skillet over Medium heat while separating meat with a fork. Drain meat and sautee onion and garlic in drippings in skillet until fragrant and translucent. Pour the broth into a large stockpot and add all ingredients except for tortellini and parmesan cheese.

Cook on Medium Heat for 30 minutes, stirring occasionally. Add Tortellini and cook for 10 more minutes. Optional – You can add cubed cream cheese to make the stock creamy if desired. Serve with Parmesan on top.

Ya’ll Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet