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Chick Peas, Spinach and Tortellini Soup

© Stella Trynda

A Happy and, Hopefully Peaceful, New Year to Everyone!

Well, I have to say that living in Canada, we have the advantage of experiencing each season in its separate and distinct way, and in my little world we are smack in the middle of experiencing a very cold winter! The need for comfort food is high and nothing may seem more welcoming after a day out in the cold, than a satisfying bowl of thick home made soup. This hearty "Italian" inspired recipe is one of my favorite "winter weather" soups. A meal in itself, it is simple and quick - less than a half-hour to prepare.

So, if the need for comfort food is there (and maybe the time isn't) - Shake off the snow, kick off your boots, light the fire, and before you know it, you can be sitting down to a great comfort soup that will warm both body and soul!

Chick Peas, Spinach and Tortellini Soup

8 ounces of sweet Italian sausage, casing removed

1 clove garlic, minced

2 10oz. cans of chicken broth

4 cups water

1 package of cheese tortellini or small cheese filled ravioli

1 19 oz. can of chick peas

1 28 oz. can of stewed tomatoes 2 tblsp. of Dijon mustard (optional)

1/2 tsp. oregano

1/2 tsp. of ground black pepper

1 cup of torn spinach leaves

freshly grated Parmesan cheese

Brown sausage meat and garlic in soup pot and cook until tender, stirring to break up sausage. (approx. 5 minutes) Pour off excess fat; remove from pot and set aside.

In same pot, over medium heat, add chicken broth and water and bring to a boil. Add tortellini; (cook 4-5 minutes)

Stir in chick peas, stewed tomatoes, sausage, mustard, oregano, and pepper. Heat through. (approx. 5-10 minutes) Stir in spinach and cook until wilted. (1 minute)

Ready to serve. Ladle into large bowls and serve with freshly grated Parmesan cheese and crusty Italian bread.

Delicious!