This is the soup I had my eye on that I needed to make bulk sausage for. It turned out really well. The original recipe comes from www.twopeasandtheirpod.com. I made a few changes to suit my family. My husband claims that this is one of my better soups. Enjoy!
Italian Sausage Tortellini Soup
Yield: 6 - 8 servings
1 lb. homemade Italian Sausage (bulk), rolled into 1/4 teaspoon size balls
1 tablespoon olive oil (more if you used lean pork for sausage)
1 small onion, diced
3 cloves garlic, minced
2 red bell peppers, diced
1 bay leaf
1/8 teaspoon red pepper flakes
8 - 10 cups chicken or vegetable broth
1 28 oz. can tomato puree or crushed tomatoes
2 cups chopped baby spinach
2 cups cheese tortellini (fresh or frozen)
1/4 cup chopped fresh basil
Salt and pepper, to taste
1. In a large skillet, brown the mini sausage balls until cooked through (use a tablespoon of olive oil, if necessary). This should take about 5 - 7 minutes. Drain off the grease and place the sausage balls on a plate lined with paper towels.
2. In a large pot, heat 1 tablespoon olive oil over medium high heat. Add the onion and cook until tender, 3-4 minutes. Stir in the garlic and cook for 2 minutes. Stir in the red peppers, bay leaf, and red pepper flakes. Cook until peppers are soft, about 3 minutes.
3. Stir in the broth, tomatoes and spinach. Bring to a boil. Add the tortellini and cook until tortellini is tender, 7-8 minutes. Stir in the fresh basil and season with salt and pepper, to taste. Stir in the sausage balls and heat until warm. Remove the bay leaf and serve.
The Creative Cook