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