Italian Tortellini Soup Recipe
- Yield: 6-8 -1/2 cup servings
Ingredients
Scale
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 ½ oz can diced tomatoes with basil, garlic and oregano-undrained
2 teaspoons ground turmeric
½ teaspoon sea salt and celery salt
½ teaspoon cracked black pepper
½ teaspoon dried oregano
2 teaspoons minced garlic
1-1/2 cup baby spinach leaves
½ 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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