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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

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| 1. Heat Dutch oven with 1/2 tsp of oil to coat and saute chicken sausage until browned and internal heat is 165 degrees. Remove from pan and slice into small pieces and set aside. | 2. Meanwhile, finely mince the garlic cloves. | 3. Heat remaining oil in pan, add garlic and saute for 30 seconds, stir in wine and broth and bring to a boil. Cook for about 2 minutes then add tortellini. Cook for another 5 minutes and then stir in spinach and tomato. Cook until the spinach wilts, 2 minutes. | 4. Return sauteed sausage pieces to the soup, cook for an additional 5 minutes add the butter and serve when butter is melted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1 1/2	tablespoons		151.3	0.0	33.66	0.85
garlic	5	cloves		22.35	4.959	0.9540000000000001	0.075
white wine	1/2	cup		-	-	-	-
chicken broth	3	cans	low fat	283.65	6.8625	40.443000000000005	9.516
cheese tortellini	18	ounces	refrigerated	1566.5929999999998	239.8367	68.8893	36.894
red tomato	1 1/4	cups	chopped	33.525	7.2451	1.639	0.3725
baby spinach leaf	6	ounces		151.3	0.0	33.66	0.85
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.