Time: 35 minutes

Ingredients

  • 1 tbsp olive oil
  • 1/2 lb Italian sausage, casings removed
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1/2 lb carrots, peeled (optional) and sliced
  • 15 oz can stewed tomatoes (with juices)
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • Freshly cracked pepper, to taste
  • 3 cups vegetable broth
  • 3 cups water
  • 12-16 oz cheese or cheese and spinach tortelloni
  • 1/4 lb fresh baby spinach (approximately 2 bags)

Directions

  1. Brown the Sausage: Heat olive oil in a large pot over medium heat. Add the sausage, breaking it apart with a spoon, and sauté until browned.

  2. Cook Aromatics: Add the diced onion and minced garlic to the pot. Continue to sauté until the onions are soft and transparent.

  3. Add Carrots: Stir in the sliced carrots and cook for a few minutes.

  4. Add Tomatoes and Seasoning: Pour in the stewed tomatoes with their juices, basil, oregano, and a few cracks of fresh pepper. Stir to combine.

  5. Simmer the Soup: Add the vegetable broth and water. Cover the pot with a lid, increase the heat to high, and bring to a boil.

  6. Cook Tortelloni: Once boiling, add the tortelloni to the pot. Continue to boil until the tortelloni is tender, about 8 minutes or according to package instructions.

  7. Wilt Spinach: Turn off the heat, add the baby spinach, and stir until the spinach is wilted and well mixed into the soup.

  8. Season: Taste the soup and adjust seasoning if necessary. Note, we omit salt for health reasons.

  9. Serve: Slice a French baguette and serve alongside the soup for dipping.

Note:

  • If you prefer, you can peel the carrots for a smoother texture, but this is optional.
  • This soup keeps well, and flavors can deepen if refrigerated overnight, making it even better the next day.