The Millennial Chef

Spinach & Sausage Tortellini Soup with Parmesan Crostinis

This is my Spinach and Sausage Tortellini Soup with Parmesan Crostinis! It’s a really flavorful dish that just warms the soul. It’s comforting and perfect for a cold winter night.

Ingredients:

Extra virgin olive oil

1 pound of sweet Italian sausage, meat removed from the casing

1 small red onion- pulsed in food processor

2 large carrots- pulsed in food processor

2 celery stalks- pulsed in food processor

2 cloves of garlic

1/2 cup of red wine

1 28 oz can of crushed tomatoes

1 32oz carton of low sodium chicken stock, plus 1 extra cup

1-2 14 oz cans of chick peas, rinsed and drained (if you like the soup with more beans put it 2, if not 1 is fine)

2 20 oz packages of your favorite tortellini -up to you how much pasta you want, but I liked this ratio

1 pound of fresh spinach

1 teaspoon fresh oregano

1 teaspoon fresh parsley

10 pieces of sliced baguette

1 cup of shredded provolone cheese

1/2 cup of Parmesan cheese

Crushed red pepper

Salt and pepper, to taste

Serving size- 6

Directions:

  1. Preheat your oven to 400.
  2. Start out by getting out a large pot. Add 1 teaspoon of olive oil, plus your sausage and bring the pot up to a high heat. Crumble with a spoon, and cook the sausage completely. This will take about 5-7 minutes, depending on how high your heat is. Drain the fat from the pot and set aside your cooked sausage. Then, roughly chop your onion, carrot and celery and put in a food processor. I like my veggies on the smaller side for this soup, but you can certainly keep them larger and skip this step. Then, add a teaspoon or so more olive oil to the pan you browned your sausage in and add the veggies. Cook for about 5-6 minutes on medium to low heat until they are tender. Season with salt and pepper, and then add in the 2 cloves of garlic and sausage. Cook for an additional minute. Then, add in the red wine and bring the mixture up to high heat and reduce for a couple minutes. After the wine is reduced, add in the crushed tomatoes, chicken stock, and chick peas. Season with a little more salt and pepper. Bring this mixture up to a boil, and then add in the pasta. I like my pasta super al dente in this recipe so I only cooked it for about 3-4 minutes, but you can cook it according to your package instructions as well. Let simmer for 10 minutes.
  3. While your pasta is cooking, slice up about 10 pieces of a baguette and place on a baking sheet. Add your shredded provolone and Parmesan cheese to each piece of bread (the amount is up to your discretion), and season with salt and pepper. Drizzle a little olive oil over all the bread and bake for about 5-6 minutes, until the bread is toasted and the cheese has melted.
  4. Once your soup has simmered & the crostinis are ready, add in the spinach, oregano, parsley, plus a pinch of crushed red pepper and mix together. Taste for seasonings here. To serve, ladle a generous portion of your soup into a bowl and top with your crostini, plus more Parmesan cheese & crushed red pepper!

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