- 1 (16 ounce) package al fresco® All Natural Sweet Italian Chicken Sausage
- 1 1/2 tablespoons extra virgin olive oil
- 5 cloves garlic
- 1/2 cup white wine
- 3 (14 ounce) cans low fat, low sodium chicken broth
- 18 ounces refrigerated cheese tortellini
- 1 1/4 cups fresh red tomatoes, chopped
- 6 ounces baby spinach leaves
- 1 tablespoon unsalted butter
- 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.
- Meanwhile, finely mince the 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 add the butter and serve when butter is melted.
04/06/2017
recipepes.com
sweet talian chicken sausage and tortellini soup, recipe
PT15M
PT1H
5
455 calories
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