This soup uses dry pasta and prepared sausage, and we added a few cups of fresh spinach and, for a boost of color and lots of nutrition, a jar of flame roasted red peppers. The peppers add a delicious smoky flavor to the soup, but they're not spicy, so your kids will love them.
1 pkg Johnsonville Andouille Sausage, cut into 1/2-inch slices
1 TB Minced Garlic
1 14-oz jar Vigo Roasted Red Peppers, drained and diced
5 cups Chicken Broth
3 cups Fresh Spinach, washed and stems removed
12 oz pkg Dry Tortellini, any flavor (we used spinach and cheese)
3/4 cup Half and Half
1/2 tsp Ground Black Pepper, or more to taste
In a medium soup pot, cook the sausage over medium-high heat for 5 minutes, or until it begins to brown on the edges. Add the garlic, stir, and cook for 2 minutes. Add the peppers, stir and cook for 2 minutes longer.
Add the broth to the pot and bring the mixture to a boil. Reduce heat to medium and cook for 5 minutes. Add the spinach, stirring and pushing the spinach down into the broth, and cook 5 minutes longer. Add the half and half and pepper to the soup, stir, and taste test, adding more pepper if desired.
Ladle into soup bowls and serve with a sprinkle of grated Parmesan cheese.