Tortellini Soup
All the flavors of Italy in a bowl topped with melted cheese.
Ingredients
- 1 lb Italian sausage, mild or sweet
- 2 tbsp olive oil
- 8 oz sliced mushrooms
- 2 stalks celery, diced
- 1 onion, diced
- 3 oz sliced pepperoni
- 2 cartons chicken broth
- 1 can diced tomatoes
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp rosemary
- 1 tsp red pepper flakes
- 1 tsp salt
- ½ tsp pepper
- 8 oz cheese filled tortellini
- 2 cups spinach
- 1 small red bell pepper, seeded and thinly sliced
- ¼ cup Parmesan cheese, grated
- 8 slices Mozarella cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Add Italian sausage and cook until browned, breaking it up as it cooks into small crumbles.
- Remove cooked sausage and add mushrooms to the pan. Cook until mushrooms release their liquid and are nice and soft.
- Add diced celery and onion and cook until onions are translucent and celery is soft.
- Return cooked sausage to the pan and add sliced pepperoni.
- Add diced tomatoes and chicken broth. Stir to combine.
- Add garlic powder, salt, pepper, Italian seasoning, rosemary, and red pepper flakes.
- Increase heat and bring soup to a simmer.
- Stir in tortellini. Simmer until tortellini are cooked al dente, about 5-8 minutes.
- Gently stir in spinach leaves and red bell pepper.
- Stir and continue to cook until spinach wilts.
- Place oven safe soup bowls on a cookie sheet and ladle soup into individual bowls.
- Top each bowl of soup with grated Parmesan cheese.
- Add a slice of Mozzarella cheese to each bowl of soup.
- Place bowls in the oven and set oven temperature to broil. Heat under broiler until cheese is melted and starts to brown.
- Serve with garlic breadsticks.