Tortellini Soup with Italian Sausage, Spinach and Tomatoes

Tortellini Soup with Italian Sausage, Spinach and Tomatoes

I had all of these ingredients on hand and adapted this from Gimme Some Oven.  It’s delicious and it’s a great way to get kids to eat spinach. Print Tortellini soup with Italian sausage, spinach and tomatoes Author: Kristin Recipe type: Soup Cuisine: Italian Prep time:  15 mins Cook time:  20 mins Total time:  35 mins Serves: 6-8   Ingredients 1 pound mild Italian sausage, casings removed 1 tablespoon olive oil 1 cup diced white onion (about 1 small white onion) 5 cloves garlic, minced 1 (28-ounce) can fire-roasted diced tomatoes 6 cups chicken stock ¼ cup roughly-chopped fresh basil leaves, loosely-packed 1 teaspoon salt ½ teaspoon black pepper 1 pound package frozen cheese tortellini (green/spinach pasta, if possible) 2 cups fresh baby spinach, packed freshly-grated Parmesan cheese, for serving Instructions Cook the Italian sausage in a large stockpot over medium-high heat until browned, breaking the sausage up and stirring it with a wooden spoon. Drain off any excess grease, then transfer the sausage to a separate plate and set aside. Return the stockpot to the heat and add the olive oil. Add the white onion and saute for 5 minutes, or until the onion is soft and translucent, stirring occasionally. Add the garlic and cook for an additional 1 minute, or until fragrant, stirring occasionally. Add the diced tomatoes, stock, basil, salt, pepper, and the cooked Italian sausage to the pot, and stir to combine. Continue cooking until the mixture reaches a simmer. Add in the tortellini and baby spinach, and let the soup continue to simmer (reducing heat to medium-low if it starts to boil) until the tortellini is cooked through,...
Split Pea Soup with Ham

Split Pea Soup with Ham

Split peas paired with ham is a classic cold-weather combination. Print Split Pea Soup with Ham Author: Kristin Recipe type: Soup Cuisine: American Prep time:  10 mins Cook time:  1 hour 30 mins Total time:  1 hour 40 mins Serves: 6   Ingredients 2 cups split peas 2 tablespoons olive oil 2 yellow onions, finely chopped 2 carrots, finely chopped 2 celery stalks, finely chopped 2 cloves garlic, finely chopped 8 cups chicken stock ¾ lb ham 2 large parsley sprigs 2 bay leaves 1 teaspoon dried thyme salt and freshly ground pepper Coarsely chopped fresh flat-leaf parsley lemon wedges Instructions Pick over the split peas and discard any misshapen peas and stones. In a soup pot over medium heat, warm the oil. Add the onions, carrots, celery and garlic and sauté, stirring occasionally, until the vegetables are soft, about 5 minutes. Add split peas, the ham, the stock, parsley sprigs, bay leaves and thyme. Bring to a boil, reduce the heat to low, cover, and simmer gently until the peas are soft, 50 to 60 minutes. Remove the ham and cut it into small pieces and add back to the soup. Stir cook another 30 minutes more. To serve, ladle the soup into bowls and garnish with parsley and lemon wedges. 3.5.3229...