Tuscan Tortellini Stew
It's January and temperatures are hovering around freezing. Cold winter nights call for warm delicious stews. Bonus: This recipe is fast to pull together taking less than 30 minutes from start to finish.
- Cheese Tortellini (found in freezer or dairy section of grocery)
- 1 lb Italian Sausage
- 2 tablespoons Fresco A Bit of Tuscany
- 1 bag Fresh Spinach
- 1 15oz can Diced Tomatoes
- 32 oz Chicken Broth
- 8 oz Cream Cheese
In a large pot or dutch oven brown the sausage until cooked through. Sprinkle browned sausage with 2 tablespoons A Bit of Tuscany. Add the entire bag of fresh spinach and stir until spinach is wilted.
Drop the cream cheese into the mixture as cubes and stir until melted.
Pour in both broth, canned tomatoes and tortellini. Bring to a boil. Cook 7-10 minutes until pasta is done.
You can top this stew with a shaving of fresh parmesan cheese or a dollop of goat cheese for even more deliciousness. Serve along side a hunk of warm crusty bread so you have something to mop up all the leftover broth.