Tuesday, March 26, 2013

Chicken Sausage and Tortellini Soup

4 tsp. olive oil
1 pkg. Italian Chicken Sausage Links
5 cloves garlic, minced
1/2 C. white wine (optional)
3 14 oz. cans low-fat, low-sodium chicken broth
18 oz. refrigerated cheese tortellini
6 oz. baby spinach leaves
1 can (15 oz.) diced tomatoes
1 Tbsp. unsalted butter
Shredded Parmesan cheese for garnish (optional)
  1. Heat 1/2 teaspoon oil in a Dutch oven and saute chicken until browned (safe internal temperature of 165 degrees F). 
  2. Remove from pan and carefully slice into small pieces; set aside.
  3. Heat remaining oil in Dutch oven; saute garlic for 30 seconds.
  4. Stir in wine and broth; bring to a boil.
  5. Cook for about 2 minutes, then add tortellini.
  6. Cook for another 3 to 4 minutes, then stir in spinach and tomatoes.
  7. Cook until the spinach wilts, approximately 2 minutes.
  8. Return sauteed sausage to the soup; heat throughout.
  9. Melt butter into soup.
  10. Refrigerate any leftovers

Serving Suggestion
Shredded Parmesan cheese and pieces of crusty bread are the perfect accompaniments.

Serves 6

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