Italian Dinner Soup with Tortellini

Featured in blog: Italian Nights

Ingredients

• 1 pound uncooked Italian sausage links, casings removed (about 4)
• 4 cups chicken stock or broth
• 4 cups beef stock or broth
• 1 14.5-ounce can diced tomatoes with basil, garlic and oregano
• 2 tablespoons of tomato paste
• 1 9-ounce package of refrigerated tortellini
• 2 cups baby spinach leaves, coarsely chopped
• 1/4 cup of fresh basil leaves, coarsely chopped
• 2 ounces Parmesan cheese, grated

Method

1. In a large skillet, cook sausage over medium heat, stirring occasionally until no pink remains, drain and set aside
2. In a Dutch oven, combine chicken and beef stock, diced tomatoes (include juice) and tomato paste, bring to a boil
3. Add tortellini into Dutch oven and cook for 7 minutes
4. Add sausage and return to boiling
5. Stir in spinach to wilt (feel free to add more water and/or broth as desired)
6. Add basil and parmesan cheese