Robyn’s Recipe For: Tuscan Sausage Tortellini Soup
I don’t visit chain restaurants all that often because I’m more inclined to give my money to small locally owned businesses. On the rare occasion I do visit chain restaurants, I go with the mindset that local people work here to pay the bills. A lot of these people are college students, people who need to work a second job, single moms and dads, and retirees looking to make ends meet. The cash tip I leave goes into their pocket to do with as they wish.
I do love The Cheesecake Factory most of all. If you’ve eaten there, then you know why.
The Olive Garden has some incredible homemade soups, and their bread sticks are addictive. The Olive Garden has a soup on their menu called, “Zuppa Toscana.” The Zuppa Toscana has spicy Italian sausage, fresh kale and russet potatoes in a creamy broth. It’s loaded with flavor and the spicy sausage gives it a slight kick. Add in the breadsticks and a salad and you’ve got the makings of a perfect meal. They also have chicken and gnocchi soup with spinach that rocks.
I was inspired to create my own version of Olive Garden’s Zuppa Toscana by using spinach instead of kale and adding mushroom tortellini to the mix. The first time I made it several years ago, my mother loved it, but had an issue with two starches being added to the soup, the potatoes and the tortellini. If that’s an issue for you, I suggest you leave out the potatoes. For me, the potatoes add body to the soup.
This soup is a meal. Feel free to add a good crusty bread with lots of creamy butter and a salad if you wish.
Tuscan Sausage Tortellini Soup
INGREDIENTS:
1 pound hot Italian ground sausage( out of the casing)
1 tablespoon olive oil
4 tablespoons butter
1 medium onion – diced
1 tablespoon chopped garlic
8 cups chicken broth
2 yellow potatoes – cut into 1-inch pieces
1 tablespoon salt
2 teaspoons black pepper
1 tablespoon of dried Italian seasoning
2 cups heavy cream
1- 8.8 ounce package of mushroom tortellini ( I use Priano brand purchased at Aldi)
1 -8 ounce bag fresh baby spinach
Instructions:
In a large pot over medium heat, cook sausage until browned. It should take about 7 minutes or so. Transfer sausage to a plate lined with paper towel and set aside.
In the same pot, add the olive oil and butter and sauté onions over medium heat until translucent. Add garlic and sauté for another minute.
Add the chicken broth, potatoes, salt, pepper, and Italian seasoning and bring to a boil. Boil until potatoes are tender. Lower heat to medium- high and add the tortellini and cook for 8 to 10 minutes. Add the heavy cream and stir until heated through. Add the spinach and cook until it wilts down. Add the sausage back into the pot. Taste to check if it needs more salt. Serve with a handful of grated parmesan cheese.
