Italian Chicken Sausage and Tortellini Soup
Ingredients
- 1 lb DiGregorio’s Italian Chicken Sausage
- 1 1/2 tbsp Extra Virgin Olive Oil
- 5 cloves garlic
- 1/2 cup white wine
- 3 cans Cento chicken broth 14oz
- 1 pkg DiGregorio’s cheese tortellini
- 1 1/4 cup fresh red tomatoes chopped
- 6 oz baby spinach leaves
- 1 tbsp unsalted butter
Instructions
-
Heat soup pot/Dutch oven with ½ tsp of oil to coat and sauté chicken sausage until browned. Remove from pan and slice into small pieces. Set aside.
-
Meanwhile, finely mince the garlic cloves
-
Heat remaining oil in pan, add garlic and sauté for 30 seconds, stir in wine and broth and bring to a boil. Cook for about 2 minutes, then add tortellini. Cook for another 5 minutes and then stir in spinach and tomato. Cook until the spinach wilts, about 2 minutes
-
Add sausage to the soup, cook for an additional 5 minutes. Add the butter. Serve when butter is melted.