Italian Tortellini Soup Recipe
- Yield: 6-8 -1/2 cup servings 1x
Ingredients
Units
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3 cups beef broth
3 cups chicken broth
1–9 ounce package refrigerated Sweet Italian Sausage Tortellini
1–15.5 oz can Cannellini Beans, drained and rinsed
1–14 1/2 oz can diced tomatoes with basil, garlic and oregano-undrained
2 teaspoons ground turmeric
1/2 teaspoon sea salt and celery salt
1/2 teaspoon cracked black pepper
1/2 teaspoon dried oregano
2 teaspoons minced garlic
1–1/2 cup baby spinach leaves
1/2 cup baby kale leaves
Parmesan cheese, shredded as garnish
Instructions
- In a large saucepan or Dutch oven combine broths, tomatoes, beans to a simmering boil.
- Add tortellini and cook 10 minutes over medium heat.
- Stir in all seasoning and spinach and kale leaves, cook until leaves wilt.
- Serve soup in mini casseroles or soup bowls, garnish with shredded Parmesan Cheese and crusty rolls with Olive oil dipping spices.
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