Salsiccia and Tortellini Soup

Salsiccia and Tortellini Soup

INGREDIENTS:

• ·      1lb DiGregorio’s Italian Chicken Salsiccia
• ·      2 Tbsp. Extra Virgin Olive Oil
• ·      5 Cloves Garlic, finely minced
• ·      ½ cup White Wine
• ·      3 (14 ounce) cans Cento Chicken Broth
• ·      1 pkg. DiGregorio’s Cheese Tortellini (or Tri Color)
• ·      1 ¼ cups Fresh Red Tomatoes, chopped
• ·      6 oz Baby Spinach Leaves
• ·      1 Tbsp. Unsalted Butter

INSTRUCTIONS:

Heat Dutch oven with olive oil to coat and sauté chicken salsiccia until browned and internal heat is 165 degrees. Remove from pan and slice into small pieces and set aside.

Add remaining oil in pan, add garlic and sauté for 30 seconds to get it hot, then, stir in wine and chicken broth and bring to a boil. Cook for about 2 minutes then add cheese tortellini. Cook for another 5 minutes and then stir in spinach and tomato. Cook until the spinach wilts, about 2 minutes.

Return cooked chicken salsiccia pieces to the soup, cook for an additional 5 minutes add the butter and serve when butter is melted.

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