A recipe for a hearty Italian soup found on crisco.com
Tortellini, also known as cappelletti, are ring-shaped pasta, sometimes also described as “navel shaped”, hence their alternative name of “belly button” (ombelico). They are typically stuffed with a mix of meat (pork loin, prosciutto) or cheese. Originally from the Italian region of Emilia (in particular Bologna and Modena), they are usually served in broth, either of beef, chicken, or both.
Preparation time: 20
Cooking time: 30
2 tablespoons vegetable oil
1/2 pound hot or sweet Italian sausage, casings removed
3/4 cup chopped onion
1 teaspoon minced fresh garlic
1/3 cup flour
2 (14 1/2 oz.) cans chicken broth
3/4 teaspoon Italian herb seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 (9 oz.) package refrigerated fresh cheese tortellini
2 (12 oz.) cans vaporated milk
1 (6 oz.) package baby spinach, coarsely chopped (6 cups)
Grated Parmesan cheese
Heat oil in Dutch oven or large saucepan over medium heat. Add crumbled sausage, onion and garlic. Cook and stir about 5 minutes or until sausage is no longer pink. Stir in flour until blended. Gradually stir in chicken broth. Add Italian seasoning, salt and pepper. Bring to a boil over medium-high heat. Reduce heat to low; simmer 5 minutes.
Add tortellini; simmer 3 minutes. Add evaporated milk. Bring to a simmer.
Stir in spinach. Simmer 5 minutes to blend flavors. Ladle into bowls. Sprinkle with Parmesan cheese.