You just can’t go wrong with this soup when its cold out and your in the mood for some yummy comfort food. Forever delicious with a sausage-tortellini combo.
Recipe adapted from noblepig.com
- 1 lb pork sausage, casings removed
- 1 medium onion, chopped
- 2 large cloves garlic, minced
- 4 cups (32 oz) chicken stock (not broth)
- 1 (14 oz) can fire roasted tomatoes
- 1 (23 oz) jar crushed tomatoes
- 3 tbs tomato paste
- 1/3 cup full fat coconut milk (optional)
- 3 tbs brown sugar
- 12 oz cheese tortellini
- 3 handfuls fresh baby spinach
- 2 tbs fresh oregano, fine chop
Form little mini ‘meatballs’ of sausage with your hands (see picture below). Drop them into a large skillet and cook through. Remove onto plate lined with paper towel.
Saute onions in the same skillet with the juices leftover from the sausage.. about 3 minutes. Add the garlic and saute until fragrant.. about 30 seconds.
In a large pot, combine the chicken stock, tomatoes, paste, coconut milk, sugar, and salt and pepper to taste. Bring to a boil. Add the onion-garlic mixture to the pot and allow to simmer for 15 minutes uncovered. Taste and adjust the seasonings as per your own preference.
Next, add the tortellini and cook according to package instructions – i prefer al dente for my pasta, especially tortellini.
Finally, gently stir in the sausage, baby spinach and oregano. Serve immediately with grated parmesan cheese.
Yields 4 servings.