Italian Sausage and Tortellini Soup — Dinner Recipes from the Kitchn

thekitchn.com

Sahar Belhaj

Neutral cooking oil, such as canola

1 pound bulk hot or mild Italian sausage

1 small yellow onion, chopped

2 to 3 large cloves garlic, minced

½ cup dry red wine (or substitute chicken stock)

1 (28-ounce) can whole, peeled tomatoes, preferably San Marzano

2 cups low-sodium chicken stock

1 tablespoon balsamic vinegar

1 teaspoon brown sugar

Parmesan rind (or a small hunk of cheese), optional

1 (9- or 12-ounce package) fresh or frozen tortellini (see Recipe Notes)

2 cups roughly chopped spinach

Kosher salt, freshly ground black pepper, and red pepper flakes, to taste

Shaved Parmesan and extra-virgin olive oil, for serving

Note: Ingredients may have been altered from the original.

Directions at thekitchn.com

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