Italian Sausage & Tortellini Soup

To Make the Meatballs

1. Toast Butter Bread slices lightly in the oven or toaster until crisp. (Alternately, you can let the slices sit for 1-2 hours or overnight until slightly dried out.) Use a food processor to pulse into fine breadcrumbs.
2. Add Italian sausage to large mixing bowl.
3. Add in bread crumbs, parsley, oregano, parmesan, egg, and salt and pepper to taste.
4. Gently toss and break up mixture with hands to evenly coat and distribute.
5. Shape mixture into very small meatballs, about 3/4 inch to 1 inch, and transfer to large plate.

To Make the Soup

1. Heat oil in 8-quart stock pot or large pot over medium-high heat. Add meatballs and turn occasionally to brown all sides, about 5 minutes.
2. Remove meatballs from pot and set aside.
3. Add onions and cook for 3-5 minutes, stirring occasionally.
4. Add garlic and red pepper flakes. Cook until fragrant, about 1 minute.
5. Add back in meatballs, chicken broth, diced tomatoes, tomato paste, oregano, and tortellini. Bring to a boil.
6. Reduce heat and simmer until tortellini is cooked, about 7-10 minutes.
7. Add cheese and spinach. Cook until cheese has melted into broth and spinach has wilted, about 1 minute. Season with salt and pepper to taste, and mix in basil.
8. Remove from heat and serve.

To Serve

Serve with toasted Martin’s Hoagie Rolls, buttered and sprinkled with garlic powder and Italian seasoning.