Ingredients
Method
- Heat the oil in a 5- to 7-quart pot over medium-high. Brown the sausage, breaking it up, 6-8 minutes until no pink remains.
- Add the onion and carrots and cook 5 minutes. Add the garlic, Italian seasoning, and pepper flakes and cook 30 seconds.
- Add the crushed tomatoes and broth, scrape up the browned bits, bring to a boil, then simmer 10 minutes.
- Add the tortellini and simmer for the package time, usually 3-5 minutes.
- Turn off the heat. Stir in the spinach until wilted, then the cream if using. Season with salt and pepper.
- Serve topped with Parmesan and basil.
Nutrition
Notes
- Leftovers thicken as the tortellini absorb broth; add broth when reheating.
- To freeze, freeze the base before adding tortellini and spinach.
- Do not home-can: USDA/NCHFP soup guidance says not to add pasta, cream, or milk to home-canned soups (source).
- Leftovers: The tortellini keep drinking broth overnight, so day-two soup is thicker. Add a splash of broth when you reheat.
- Freezing: Freeze the soup base before adding the tortellini and spinach. Add those fresh when you reheat.
- Don't can this one: no pasta, cream, or milk in home-canned soups. Fridge-and-freezer soup only.
- Swaps: Ground turkey for the sausage (add a pinch of fennel seed). Kale for spinach; give it 3-4 minutes instead of 1.
- Vegetarian: Skip the sausage, use vegetable broth, and add a can of drained white beans.