Creamy Italian Sausage and Tortellini Soup

Ingredients

• 1 lb Italian sausage (ground or removed from casings)
• 2 carrots (diced)
• 2 stalks celery (diced)
• 1 onion (diced)
• 3 cloves garlic (minced)
• 6 cup chicken broth
• 14.5 oz crushed tomatoes (one can)
• 19 oz cheese tortellini (refrigerated or frozen)
• 1 cup heavy cream
• 2 cup fresh spinach (packed, roughly chopped)
• salt and pepper (to taste)

Steps

1. 1

   In a large pot or Dutch oven over medium-high heat, brown the Italian sausage, breaking it into small crumbles as it cooks. Drain any excess grease if necessary.

2. 2

   Add the diced carrots, celery, and onion to the pot with the sausage. Sauté for 5-7 minutes until the vegetables begin to soften.

3. 3

   Stir in the minced garlic and cook for about 1 minute until fragrant.

4. 4

   Pour in the chicken broth and the crushed tomatoes. Stir to combine and bring the mixture to a gentle boil.

5. 5

   Reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.

6. 6

   Add the cheese tortellini to the pot. Cook according to the package directions (usually 3-5 minutes) until the pasta is tender and floats to the top.

7. 7

   Stir in the heavy cream and the fresh spinach. Continue to cook for 1-2 minutes until the spinach is wilted and the soup is heated through.

8. 8

   Season with salt and pepper to taste before serving hot.

Notes

For a thicker soup, you can whisk a tablespoon of flour into the vegetables before adding the broth. Leftovers keep well in the fridge for up to 3 days, though the tortellini will continue to absorb liquid.

Nutrition per serving

• main
• soup
• dinner
• comfort food
• Italian sausage
• tortellini
• one pot