This is a true rustic Italian style soup with semi-clear juices, hearty, and rich with flavor in every bite. This soup always gets a big "two thumbs up" from anyone that has tried it. It is a simple recipe that holds up well for extended time on the warm setting of a crock pot; neither the vegetables or pasta turn into mush. This recipe can easily feed a small crowd of 12 - 15. Enjoy!
Makes 12 servings
Italian Sausage links, approximately 7 - casings removed
White onion, chopped – medium
Garlic, minced
Chicken base, approximately 2 – 3 Tbsps.
Chicken broth, 4 cups
Diced tomatoes, 12 oz. – not drained
Cheese tortellini, 1 ½ lbs.
Summer Blend of vegetables, frozen – 32 oz.(yellow squash, zucchini, and carrots)
Spinach, about 2 handfuls – coarsely chopped
Basil, 2 Tbsps.
Oregano, 1 1/2
Pepper, to taste
Red pepper flakes – 3 dashes, or preference
Shredded parmesan cheese - garnishment
Brown crumbled Italian sausage with onion in large stock pot. Cook and stir over medium heat.
Add garlic, cook and stir an additional 3 minutes.
Blend base with meat mixture. Add tomatoes, broth and 10 cups of water. Bring to a boil.
Add frozen vegetables, and bring to a quick boil. Add tortellini, and bring to a boil. Cook for 7 – 9 minutes and stir occasionally. Reduce heat.
Add chopped spinach, basil, oregano, pepper, and crushed red pepper flakes. Cook for 3 – 5 minutes.
Garnish with parmesan cheese.
