Pregnancy Friendly One-Pot Tortellini Soup
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Learn more →Ingredients
6 servings
- 1 lb italian sausage, casings removed
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 tsp 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 (optional)
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 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, loosely packed
- ½ cup heavy cream
For serving
- grated parmesan cheese, for serving (optional)
- crusty bread, for serving (optional)
Instructions
- 1
Heat a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it into small pieces with a wooden spoon, for 5–7 minutes, until browned and cooked through with no pink remaining. Use a spoon to transfer the sausage to a plate, leaving the rendered fat in the pot.
- 2
Reduce the heat to medium. Add the onion to the pot and cook, stirring occasionally, for 4–5 minutes, until softened and translucent. Add the garlic and cook for 1 minute, until fragrant, watching closely so it doesn't brown.
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