Andouille Sausage and Tortellini Soup

For day 8 of Soup Month 2013, we have a super fast, super easy soup that you can have ready for dinner in just about 30 minutes.  Even better it's a whole meal in one pot.

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.

 

The Andouille sausage adds a bit of spice to the soup, and a touch of half and half finishes the creamy broth.  (If you prefer a mild sausage you could substitute kielbasa or smoked sausage, either would work fine.)  Top each bowl with a sprinkle of grated Parmesan cheese, add some crunchy garlic bread on the side and you're ready for dinner.  Enjoy!!

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.