Email to HybridOwner      

Recipe Categories: LyndaLoo's HOME PAGEALCOHOLIC_DRINKS APPETIZERS ASIAN BAR_COOKIES BBQ BEEF BEVERAGES BISCOTTI BREAD BREAKFAST BROWNIES Burritos_Pitas_Tacos_Wraps CAKES CAKES_Using_Cake_Mixes CANDY_and_FUDGE CASSEROLES CHEESECAKES CHICKEN CHRISTMAS_RECIPES COOKIES COPYCAT CROCKPOT DESSERTS EASTER_RECIPES ETHNIC FISHandSEAFOOD FRUIT GAME_and_WILDFOWL GUESTBOOK_COMMENTS HAMandPORK HEALTHY_RECIPES HOLIDAY_RECIPES JAMSandJELLIES MAKE_IT_AT_HOME MISCELLANOUS MUFFINS_and_SCONES PASTA PIES PIZZA POTATOES RICE SALADandDRESSING SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS TARTS TIPS TURKEY VEGETABLES VEGETARIAN Weight_Watcher_Friendly

Sausage and Tortellini Soup




Source of Recipe


Southern U.S. Cuisine


List of Ingredients




1 1/2 lbs hot Italian sausage
3 to 4 cups beef broth
1 (28 oz) can Italian plum tomatoes, crushed in puree
1 onion, chopped
1 large carrot, chopped
1 package frozen spinach, thawed, (8 to 10 ounces)
1/2 tsp garlic powder
salt and pepper, to taste
1 pkg cheese tortellini, fresh or frozen

Recipe



1. Remove sausage from casing and brown, breaking it up. Drain sausage and transfer to a stockpot or Dutch oven.
2. Add remaining ingredients, except tortellini, and simmer for 45 minutes to 1 hour, until vegetables are tender.

3. Add tortellini and cook for the length of time indicated on package directions.

CROCKPOT: Follow steps 1 and 2, but cook covered on low for 6 to 9 hours; add cooked tortellini (cook following package directions) in the last 15 minutes.
Serves 6.