One of my favorite recipes, this Tuscan tomato tortellini soup with Italian sausage is just incredible. A hearty meal served with cheese and spinach pasta.
My husband is half Italian, so we eat a lot of pasta at our house. Typically it has been ravioli that makes its way to the dinner table at least once a week. It’s my special treat for Jason because I know he loves those little fluffy, cheesy pillows of goodness, I don’t blame him! However, lately, I’ve been in a pasta rut. I’ve been making the same meal each week mostly because it’s easy, and because I need simplicity as James is starting to crawl. Yikes! Little man on the move!
One day as I was searching for some dinner inspiration, I came across this enticing tortellini soup by Two Peas and Their Pod. It was like I was struck by lightning because I began to drool over their pictures.
I was totally inspired to try something like this for our next pasta dinner. For my recipe, I added some fresh Tuscan kale and spinach to the tomato tortellini soup with Italian sausage. I always try to get some healthy greens into each meal. I also toasted up some nice crunchy sourdough bread and dinner was ready in no time!
This tomato soup had me reminiscing about my enjoyable vacation in Italy way too long ago, eating my way through each city! The ripe San Marzano diced tomatoes, tender onions, garlic, red pepper flakes and oregano make a beautiful fragrant soup with a hint of lingering heat.
Instead of cream, tangy plain Greek yogurt gives the soup the creaminess it needs without all of the extra fat while adding some protein. The savory Italian sausage is an excellent addition to the soup and makes the dish a little more hearty, Jason would agree while stuffing his face and nodding his head.
Not having the time to make fresh pasta, I bought some beautiful organic spinach and cheese tortellini from Pasta Prima (my favorite pasta company from Northern California). The mini pasta bites cooked up within minutes and were the perfect addition to the soup. Topped with freshly grated Parmesan cheese and chopped basil, we were ready to Mangia Mangia!
Fill a nice big bowl with this creamy tomato soup and tender spinach and ricotta cheese tortellini, it will leave you satisfied and asking for more! Not to mention is so simple to make, definitely something to fill that weekday dinner slot. If you’re looking for more Italian inspired dishes, try my recipe for hearty spaghetti and meatballs, or some delicious savory butternut squash soup.
What is the best way to use dried herbs in cooking?
If you have fresh herbs to add to your recipe, go for it! However, it’s nice to have some concentrated, flavorful herbs in your pantry. I always have dried thyme, basil and oregano on hand as I make a lot of Italian soups and sauces. Try to buy dried herbs in small amounts and use them within a few months so they still give a flavorful punch. Before adding them to your dish, crush them in your palm by rubbing them gently with your finger to release the aromatic oils. Give them some time to rehydrate and infuse their flavor by adding them at the beginning or middle of cooking. Typically 1 teaspoon of dried herbs is equal to 1 tablespoon (3 teaspoons) of cut fresh herbs. (Source: Better Homes and Gardens)