It is definitely soup season around here, I think they were predicting our first frost. That’s crazy for middle of September but not unheard of. It was 39’F yesterday morning and I did start to close or at least lower most of the windows we had open. I haven’t made this one is a while but It will be on the menu today. I am making my shopping list and adding what I am missing.

I even have the those same blue cubes in my freezer with some liquid gold aka chicken stock. I will be using those up as well. My mouth is watering as I write this and wish it was already made so I could have some for breakfast. You can have breakfast for dinner, why not dinner for breakfast? That reminds me of a women I used to work with, her and her husband would have a full dinner for breakfast, skip lunch and have something light for dinner. She claimed it helped them keep their weight in check. Kind of makes sense, you have all day to digest and work off what is generally your largest meal of the day. I probably won’t be waking up and cooking a roaster chicken anytime soon.

Now that prior co-workers are on my mind, I worked with another women who loved soup but said she didn’t know how to make them. I tried sharing a little about building flavors, using quality ingredients and adding what you love, not just what the recipe has for a ingredient list.

Sausage, Spinach Tortellini Soup

A warm cup of this soup will warm your soul! comes together quick and tastes fabulous.

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Ingredients

  

• 2 tablespoons olive oil
• 8 ounces sweet Italian sausage casing removed and crumbled
• 1 medium onion diced
• 3 cloves garlic minced
• ¾ teaspoon dried oregano
• 6 cups chicken broth
• 1 14.5 ounce crushed tomatoes
• 10-12 ounces fresh or frozen cheese tortellini
• 5-6 ounces baby spinach
• Kosher salt and black pepper
• freshly grated Parmigiano-Reggiano cheese

Instructions

 

• Heat the oil in a large stock pot over medium heat. Add the sausage and break it up a bit, add the onion and cook till the sausage is cooked through a little browned, about 10 minutes making sure to break up the large chunks. Add the garlic and the oregano cook for another minute.
• Add the broth and the tomatoes. Raise the heat to high and bring to a boil. Add the tortellini, lower the heat to a simmer. Cook till the tortellini is tender, according to the package directions about 5 minutes. Stir in the spinach, and cook till it is just about wilted. Season with salt and pepper, grate some fresh Parmigiano-Reggiano cheese over it and serve.

Recipe adapted from Fine Cooking magazine