Italian Tortellini Soup


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


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.

Photo: serves 1

Yield: 6- 1/2 cup servings


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