Pregnancy Friendly Classic Tortellini Soup
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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
- 6 cups low-sodium chicken broth
- 1 tsp dried italian seasoning
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution applies to concentrated herbal oils and supplements, not everyday seasoning.
- ½ tsp red pepper flakes
- salt and pepper, to taste
- 1 package (9 oz) refrigerated cheese tortellini
Ingredient noteThe egg in these is pasteurized when the product is made, and it gets cooked again here, so it is fine during pregnancy.
- 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.
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