Spinach, Tomato & Tortellini Soup
It is FINALLY getting warm here in Chicago and that means transitioning into warm weather dishes! I have been doing lighter fare lately and am so excited to incorporate season fruits and veggies, like asparagus and heirloom tomatoes. Let farmers market season begin!!
THere was one day recently however that was a bit dreary in the midst of lovely weather and I decided we were still in that zone where a fresh soup was totally acceptable. I had a ton of yellow squash from a recent Imperfect Produce Box and fresh spinach which I had planned to use for lunch salads and didn't get to use, plus I always have a few cans of whole peeled tomatoes on hand. So all I had to grab was some spinach tortellini and a few Italian turkey sausages and I had a one-pot meal halfway made!
What I Used:
- 4 Italian Turkey Sausages (mine were uncooked so I roasted them with a drizzle of olive oil at 425 for about 30 minutes, you could also use pre-cooked) Slice into bite-sized pieces
- 1 28oz can of whole peeled tomatoes, crushed by hand
- 1-2 yellow squash, cut into bite-sized pieces
- 1 package of tortellini
- 1 bag of fresh spinach
- 3 cups of chicken stock, I use better than bouillon
- 1 Tbsp dried crushed oregano
- 1 Tbsp dried crushed basil
- Salt & Pepper to taste
- In a large pot bring the broth to a boil, then add in the crushed tomatoes, and yellow squash.
- Add the dried herbs and let that all simmer for about 20 minutes (the squash cooks fast but the flavor develops over time)
- At this point, you can either turn it off or on very low and cover until you're closer to eating.
- When you're ready to serve, bring it back to a boil and add in your already cooked & sliced turkey sausage to heat through for a few minutes.
- While still boiling add the tortellini, they take about 3 minutes to cook. As soon as they are done turn down the temp to medium and fold in your fresh spinach until wilted.