Italian Tortellini Soup

If you haven't noticed, we've jumped right into comfort foods around here. The weather has been unseasonably gray, rainy, and a bit on the chilly side for the past two weeks or so, so all of the warm and nourishing foods we love most are being whipped up in our kitchens lately.

It's no wonder then, that this little number came to mind. This soup is fabulously flavored as you would imagine from scanning the ingredient list. It was an award winner in a local cookbook years ago, but it will always be a winner in our book!

Beware!

This is no broth-sipping soup, this is a nice hearty meal swimming in the broth.

If you're Italian, you'll feel right at home with this soup. If you're not, but you're a wanna-be-Italian like me, then this soup just might make you feel like an Italian for a day - maybe two!

Ciao!


Italian Tortellini Soup

3 Slices Bacon (optional) (we like Oscar Meyer turkey)
One Pound Mild Italian Sausage (seasoned hamburger works too!)
One Medium Onion
3 Cloves Minced Garlic
8 Ounces Thinly Sliced Mushrooms (we love Baby Bellas)
2 Quarts Chicken Stock
10 Ounces Cheese-filled Tortellini
2 - 15 Ounce Cans Diced Tomatoes
2 Teaspoons Italian Herbs
or one teaspoon thyme, one teaspoon oregano
One 10-Ounce Package Spinach, chopped
1/2 Cup Grated Parmesan

Fry bacon, reserve drippings. Fry sausage, drain. Saute onion, garlic, and mushrooms; set aside. In large pot, bring stock to a boil, add tortellini and cook 5-7 minutes. Add tomatoes and herbs; reduce heat to low. Add spinach, cover and simmer 5 minutes. Add onion and garlic mixture to pot. Simmer 5 minutes. Add sausage, bacon, and Parmesan.

As with most soups, it tastes best the second day!