Today has been a rollercoaster of emotions. I’ve maxed out my crazy quota for the month at this point. I’ve literally been ecstatic and uncontrollably sad in the exact same moment. I will wake up with cry face in the morning. I crawled into bed completely exhausted and yet am too wired to sleep. So I sit, drinking Middle Sister Mischief Maker Cabernet and eating dark chocolate and tortilla chips. What I really want is a giant tub of queso but alas, I am home alone with my offspring, who are asleep. I am homebound, a slave to my MadMen binge.
Why all the drama, you ask? I have a nephew. A new one. Born this morning, 10 pounds 10 ounces. He’s perfection. So is my sister who will probably carry said nephew home on her hip. I think he’s building blocks in the nursery right now while she sleeps. His delivery was scary, no…it was a nightmare. Everyone is fine, scary had a happy ending. But sister bear didn’t handle being 6 hours away from someone who is best described as my kindred spirit. She’s a grown woman and yet I believe nothing significant should happen in her life without my very presence right beside her. Controlling? Sure. Obsessive. Maybe. I don’t care, move over. I’m here.
I told you I maxed out my crazy quota.
None of this has anything to do with this soup recipe. I made it last week, long before any of this happened. I just felt like venting. Kind of wishing I had some left over to eat right now. I should go grocery shopping.
Back to soup.
This is yummy. No, this is perfection. Comfort food that is perfectly matched with cool fall weather. And while the tortellini definitely absorbs a lot of the broth when stored overnight, the goulash-ey leftovers are sooooooo good.
Start with oil, onions, and italian sausage. Cook until the sausage is cooked through.
Add tomato juice, fresh basil, salt, pepper, and chicken broth. Fresh basil is a thing folks, just buy it. It smells amazing and lends so much flavor to your soup. I don’t buy it often but it’s worth it in this soup.
Bring the soup to a boil and add frozen tortellini and some fresh spinach. Yum-o.
Boil for 10 minutes or so, until the tortellini is tender. Serve with shaved parmesan or shredded mozzarella. Or both….because you can.
And there you have it, tortellini soup. Serve with a crusty french bread and a fabulous wine. And hug your sister tonight. Because I said so.
- 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
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 package tortellini
- 1 cup packed fresh spinach
- Heat a large, heavy bottomed pan over medium-high heat. Heat vegetable oil and add diced onion. Saute until onions are soft.
- Crumble Italian Sausage and garlic with the onion. Cook until sausage is no longer pink.
- 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.
- Add tortellini and spinach and simmer for about ten minutes, until pasta is tender.
- Serve with shredded Parmesan or mozzarella.