Welcome 2026-2027 NEW Members!

Made by Sara Boevers, 11/11/25

​1 pound sweet Italian sausage links. (I use one package of Johnsonville Italian sausage.)

Kosher salt and freshly ground black pepper
2 Tablespoons olive oil
1 medium finely chopped onion
4 carrots, peeled, quartered and sliced about 1/3 inch thick
6 cloves garlic (I use 2 teaspoons of the garlic in a jar.)
2 quarts (8 cups) chicken broth (I use low sodium.)
1 cup water
18-20 oz of fresh cheese tortellini
1 tsp. Italian seasoning
2 Tablespoons chopped fresh basil or 1 teaspoon dry basil
1-2 roasted red peppers from a jar, chopped. (I use one red pepper so it isn’t so strong.)  I use Mezzetta’s Roasted Red Bell Peppers—mild
2 tablespoons fresh lemon juice
6 cups (handfuls) loosely packed baby spinach leaves

​

Instructions:

Slice the Italian sausage in ¼-½” pieces (about the size of a small meatball) and cook in a frying pan.

Place a large, heavy soup pot or Dutch oven over medium heat and add the oil.  Add the onion and carrots and cook, stirring until tender, about 5 minutes.  Season with salt and pepper.  Add the garlic and cook, stirring for 1 minute more.

Add the broth, water, add salt and black pepper to taste.  Bring to a boil.

Add the cooked sausage and cook for 6 minutes, adjusting the heat so the broth simmers, but doesn’t boil furiously.  Add the tortellini and Italian seasoning and cook for 4 minutes.  Add the basil, roasted red peppers, and lemon juice and simmer until the tortellini are tender, about 3 minutes more.

Gently stir in the spinach and remove from the heat.  Cover the pot and let stand until the spinach is wilted but still bright green, about 2 minutes.  Taste for seasoning.

It lasts about 4 days in the refrigerator.  Enjoy!