Ingredients

The following ingredients have 6 Servings
  • 1 lb Italian sausage
  • 1 small yellow onion (diced)
  • 1 small shallot (diced)
  • 2 large carrots (peeled and diced)
  • 4 cloves garlic (minced)
  • 1/4 cup all-purpose flour
  • 5 cup chicken broth
  • 14 oz refrigerated cheese tortellini*
  • 1 tsp kosher sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp Italian seasoning
  • 6 oz fresh spinach (chopped)
  • 2 cup half and half (or heavy cream)

Instruction

  • In a large stockpot set over medium-high, cook the sausage until browned. Using a slotted spoon, transfer the cooked sausage to a paper towel lined plate; set aside.
  • Add onion, shallot and carrot, sauté for 5 minutes or until the vegetables are soft. Add the garlic and sauté for an additional 2 minutes, or until fragrant, stirring occasionally to prevent it from burning.
  • Whisk in the flour and cook for 1 minute. Gradually add in the chicken broth, whisk to combine. Continue cooking until the mixture reaches a simmer, then reduce heat to medium-low and simmer for 6 minutes.
  • Pat as much grease as possible off of the sausage, then add it along with the tortellini, salt, pepper, Italian seasoning, spinach, and half & half. Simmer for 5 minutes, or until the tortellini is fully cooked.
  • Serve immediately with freshly grated parmesan, if desired.