Al Fresco Jalapeno Chicken Sausage and Tortellini Soup Recipe
Ingredients
- 1 (16 ounce) package al fresco® All Natural Jalapeno Chicken Sausage
- 1 1/2 tablespoons extra virgin olive oil
- 3 large cloves garlic, minced
- 1/2 cup white wine (I use Coyote Moon Vineyard's Brianna)
- 3 (14 ounce) cans low fat, low sodium chicken broth
- 18 ounces refrigerated cheese tortellini (I used Buitoni)
- 1 1/2 cups fresh red tomatoes, chopped
- 2 cups (packed) baby spinach leaves
Instructions
Heat Dutch oven with 1/2 tsp of oil to coat and saute chicken sausage until browned and internal heat is 165 degrees. Remove from pan and slice into small pieces and set aside.
While your sausage is cooking, mince your garlic cloves. Heat remaining oil in pan, add garlic and saute for 30 seconds, stir in wine and broth and bring to a boil. Cook for about 2 minutes then add tortellini. Cook for another 5 minutes and then stir in spinach and tomato. Cook until the spinach wilts, 2 minutes.
Return sauteed sausage pieces to the soup, cook for an additional 5 minutes.
DetailsReady in: 30 minutes
Yield: 6 servings
Note: Original recipes states this amount is 12 servings. When this is your meal, it is more like 6 servings. Maybe it would be 12 as an appetizer to a meal.