I am a huge fan of two types of soups 1- The kind that you make in the slow cooker and 2- The kind that you can throw together quickly and simmer for less than 20 minutes. This one falls into the second category. When I made this the other night, I had to eat it and rush out the door to a meeting so I didn't get to hear everyone's comments and feedback. I enjoyed the soup a lot, but I wasn't sure what my mother-in-law, father-in-law, and husband were going to think. Well, 3 days later my father-in-law was still talking about how much he enjoyed it and was wondering when I was going to make it again. He generally likes everything that I make. He is by FAR the most critical member of the family. If you likes something he lets me know and if he doesn't like something he also lets me know:) I appreciate his feed back and I have learned to take his critiques as encouragement so I appreciate his opinion. Although sometimes he tries to get way to technical and we all laugh at him and keep eating.
- About 2 Cups of Baby Spinach
- 3 14 oz cans of Chicken Broth
- 1 lb of Mild Italian Sausage
- 1 can of Italian Seasoned Diced Tomatoes
- 4 oz Cream Cheese (not fat free, it won't melt) at room temperature and cut into cubes
- 1 small package of Frozen Tortellini
Cook, crumble 1 lb of bulk mild Italian Sausage. Drain off excess grease. In a large pot combine chicken broth, tomatoes (undrained), and cooked sausage. Bring to a boil, reduce heat to med and add cream cheese. Stir to combine and melt. When cream cheese is melted throughout, add in spinach and tortellini. Cook for about 15-20 minutes or until tortellini is cooked.
If you want this soup to be spicier, add a pinch of red pepper flakes and/or use HOT Italian Sausage.