Tortellini and Spinach Soup

Tortellini and Spinach Soup

2 tbsp olive oil

4 cups spinach

1 yellow onion, diced

1 zucchini, cut into 1/4” pieces

1 kielbasa, cut into 1/4” pieces

5 garlic cloves, minced

10 cups low sodium chicken broth

1 tbsp Italian seasoning

1/2 tsp red pepper flake
1/4 tsp fresh grated nutmeg

1/4 tsp sriracha (optional)

1 lb of tortellini (I used a combination of tri-colored and meat-filled. If I can find them I want to use pumpkin tortellini to give this soup more of an Autumn feel.)

In a large, heavy-bottomed pot (I used a cast iron dutch oven) heat the olive oil over medium-high heat. Add the onion and zucchini, cook 2 minutes. Add Italian seasoning and red pepper flake, stir. Add garlic and kielbasa and cook everything until fragrant and softened, about 10 minutes.

Stir in the chicken broth (pour it in slowly, splashing sucks to clean up.) Bring to a boil and add the tortellini (do this slowly because splashing boiling chicken broth on yourself IS NOT FUN). Cook until tortellini is al dente, about 4 minutes or so. Stir in the sriracha if you're using it. Add the spinach and cook another 4 minutes or so until it's all wilted.  Add the nutmeg and stir.

Ladle into a bowl and sprinkle with grated Parmesan cheese. Serve with crusty Italian bread.

I'm thinking of tempering in an egg to give the broth a fuller feel.