Fructose Free Classic Tortellini Soup
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 1 lb italian sausage, casings removed
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (14.5 oz) diced tomatoes
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 6 cups low-sodium chicken broth
- 1 tsp dried italian seasoning
- ½ tsp red pepper flakes
- salt and pepper, to taste
- 1 package (9 oz) refrigerated cheese tortellini
- 3 cups baby spinach
- ¼ cup fresh parsley, roughly chopped (optional)
For serving
- grated parmesan cheese, for serving (optional)
Instructions
- 1
Heat a large pot or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through with no pink remaining, about 6–8 minutes. Transfer the sausage to a plate, leaving the rendered fat in the pot.
- 2
Reduce the heat to medium. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 6–7 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!