Categories: Soup
Ingredients
- Soup
- 1 tablespoon vegetable oil
- 1 lb Italian Sausage
- 1/2 cup diced onion (about 1/2 medium sized onion)
- 1 tablespoon minced garlic
- 1-28 oz can crushed tomatoes
- 1-32. oz. box of vegetable broth (chicken works too)
- 2 tablespoons fresh chopped basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 package tortellini
- 1 cup packed fresh spinach
- Crostini
- 1 Baguette
- Butter
- Fresh Grated Parmesan Cheese
Directions
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Soup
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Heat a large, heavy bottomed pan over medium-high heat. Heat vegetable oil and add diced onion. Saute until onions are soft.
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Crumble Italian Sausage and garlic with the onion. Cook until sausage is no longer pink.
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Stir in crushed tomatoes, vegetable (or chicken) broth, basil, salt and pepper. Bring to a boil, reduce heat to low, and cover. Let soup simmer for 20-30 minutes.
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Add tortellini and spinach and simmer for about ten minutes, until pasta is tender.
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Serve with shredded Parmesan.
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Crostini
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Slice baguette into 1/2 inch thick slices. Butter one side and place butter side down in a hot skillet until golden brown. Flip bread slices over and sprinkle with Parmesan while the other side gets golden brown. Transfer to a plate and immediately cover loosely with foil if cheese has not completely melted.