Tuscan Tortellini Soup

Tuscan Tortellini Soup

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  • 1 lb. hot Italian sausage
  • 2 cloves garlic, minced
  • 1 T basil, dried
  • 1 ½ tsp oregano, dried
  • 32 oz. beef stock
  • 2 cans (14.5 oz. each) diced tomatoes
  • 1 can (14.5 oz.) diced tomatoes with green chilies
  • 5 oz. chopped spinach, thawed
  • 1 can (3.8 oz.) sliced black olives, drained
  • ¼ C red wine
  • 1 pkg. (9 oz.) refrigerator cheese tortellini
  • salt & pepper, to taste
  • 1 piece pecorino Romano cheese, for grating


  1. Remove the casing from the sausage. Using a Dutch oven, brown the sausage and drain. Add the garlic, basil and oregano to the pot. Stir and cook 2 minutes.
  2. Add the beef stock, tomatoes, spinach and olives; stir. Add the wine. Bring to a boil then reduce heat to simmer. Cook uncovered 20 minutes. After 20 minutes, add the tortellini and bring up to a boil. Reduce heat, cover and simmer 7 minutes. Season to taste with salt and pepper.
  3. Grate Romano cheese, enough to cover the top of the soup. Stir, and serve with extra cheese on the side.
Tuscan Tortellini Soup
1 vote, 4.00 avg. rating (74% score)

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