Sausage Tortellini Soup You HAVE to Try!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Chop 1 medium sweet onion and set aside.

Chop 2 cups of fresh spinach and set aside.

Remove casings from Johnsonville Italian sausage and set aside.

In a Dutch oven over medium heat, add 1 package of chopped bacon and cook until browned.

Use a slotted spoon to remove the bacon and place it on a paper towel, leaving the drippings in the Dutch oven.

Add the sausage to the Dutch oven with the bacon drippings and chop it up with a meat chopper.

Add the chopped onion to the sausage and cover to let it cook until the sausage is browned and the onions are soft.

Add 2 tablespoons of minced garlic and cook for a minute.

Stir in 1 can of undrained diced tomatoes and mix well.

Pour in 4 cups of chicken broth and 2 cups of water.

Add 2 teaspoons of Better Than Bouillon, 1.5 tablespoons of Italian seasoning, 0.5 teaspoon of black pepper, and red pepper to taste. Cover and bring to a boil.

Once boiling, add the refrigerated tortellini and the chopped spinach.

Cover and cook for 7 to 10 minutes, checking the package instructions for the tortellini.

If needed, add 2 more cups of water or additional chicken broth to adjust the consistency.

Stir in the reserved bacon and mix well.

Serve in bowls, topping with Italian blend cheese and reserved bacon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens