Annie's Improvised Veggie-Sausage-Tortellini SoupIngredients:
2 bratwurst-sized sausages of your choice (or 1/2 pound bulk Italian sausage)
2-3 cloves of garlic, chopped
1/2 yellow onion, chopped
1 stalk celery, diced
48 oz. (1.5 cartons) chicken broth
A big handful of spinach, rinsed and dried, stalks removed
1 head broccoli, chopped into tiny little florets (smaller than you'd usually go, so it cooks faster and is easier to eat in the soup)
1 can sliced stewed tomatoes, undrained
1 package refrigerated cheese tortellini
2-3 green onions, ends removed, chopped into 1" pieces
Shredded pepperjack cheese, if desired
Salt, to taste
Pepper, to taste
Italian seasoning, to tasteDirections:
1. Remove sausage from casing and crumble into a large saucepan. Cook on medium to medium-high heat until browned.
2. Add the garlic, onion and celery to the pot and cook until the onions and celery are translucent.
3. Pour chicken broth into saucepan. Add broccoli and tomatoes with tomato juice, and some salt, pepper, and Italian seasoning. Bring to a boil.
4. Once boiling, add spinach and tortellini. Cook as long as directed on the tortellini package (about 6 minutes, probably). During the last minute or two, add the green onion. Once tortellini is cooked through, taste, and add more seasoning if needed. Viola!
I served it topped with shredded pepperjack cheese. It was SUPER good, especially considering I was just making it up as I went along (though Italian wedding soup was my inspiration, I couldn't remember what all went into it). #recipe #soup