Fall is finally in the air on Beaty's Creek and I am so glad it is. I love soup when it starts to cool off and this one is perfect on a crisp Fall evening. All enjoyed this soup and that is a big plus for a family of 5. This is What's Cookin on Beaty's Creek today.
Needed:
5 Italian sausage links- sliced and then browned
1 onion-chopped
6 garlic cloves-minced
2 quarts chicken broth
2 cans Italian tomatoes-undrained
1 package Barilla's cheese tortellini
2 bags Fresh Express baby spinach
3 T dried Italian Seasoning
3 t fresh basil-minced
1 T black pepper
1 T crushed red pepper
Shredded Parmesan cheese
Brown sausage in a deep heavy bottom soup pot with onion, garlic, salt, and pepper. Once browned, pour in chicken broth, tomatoes, Italian seasoning and red pepper. Cook over medium heat for 1 hour. Now add add in tortellini and spinach. Cook for 20 more minutes over medium heat but not boiling. The last few minutes put in the basil. Serve topped with Parmesan cheese and hot crusty bread.
