This is a quick to make soup and chocked full of tasty ingredients that makes it warm and inviting. I must say, I love rustic stuff. My husband can vouch for me as I’ve packed the garage full of rustic items. I guess its the mix of simplicity combined with good quality materials that appeals to me. I’m out of room in the garage so why not turn to some rustic recipes. This soup fits the bill because of its earthy simplicity!
- 4 Chicken Sausages (I used Sweet Apple)
- 2 cloves garlic, finely minced
- 1 medium onion, chopped
- 4 cups low-sodium chicken broth
- 1/2 cup water
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (8-ounce) can tomato sauce
- 1 cup shredded or chopped carrots
- 1 cup spinach, coarsely chopped
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 Tablespoon sugar
- 1/4 teaspoon pepper
- Dash crushed red pepper flakes
- 8-10 ounce package refrigerated or frozen cheese tortellini
- Shredded Parmesan cheese, optional
- Slice chicken sausage into bite size pieces. In a large pot, cook the sausage over medium heat until it starts to brown. Add the chopped onion and garlic. Continue cooking until the onions are translucent and the sausage is cooked through and no longer pink. Drain any excess grease.
- Stir in the chicken broth, water, diced tomatoes, tomato sauce, carrots, basil, oregano and sugar. Bring the soup to a simmer, cover, and simmer for 30 minutes. Stir in spinach, pepper and pepper flakes. Simmer for 10 minutes. Add the tortellini and cook until tender. Serve immediately with freshly grated Parmesan, if desired.
Recipe Source: adapted from Taste of Home