Ingredients

The following ingredients have 7 Servings
  • 2 tablespoons olive oil, (divided)
  • 19 ounces Italian sausage (hot or mild)
  • 1 cup finely diced yellow onion, ((~1 small onion))
  • 1 cup peeled and finely diced large carrots, ((~2-3 carrots))
  • 2 teaspoons minced garlic ((~3-4 cloves))
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 5 cups chicken broth or stock ((I recommend Swanson's chicken stock))
  • 1 pkg. (12 oz.) three cheese tortellini ((See Note 1))
  • 1 and 1/2 teaspoons Italian seasoning
  • 3 ounces (4 cups lightly packed) fresh baby spinach (stems removed and coarsely chopped)
  • 2 cups half and half (or heavy cream)
  • salt and pepper, (to taste)
  • Freshly grated Parmesan cheese, (to preference)
  • Optional: crusty baguette for serving

Instruction

  • TORTELLINI: See Note 2. If you'd prefer to cook the tortellini separately, start it now. Bring a large pot of water to a boil. Season the water with salt, generously (I add 1 teaspoon to every 4 cups). Add tortellini and cook according to package directions, minus 1 minute. Remove, drain, and run under cold water for 30 seconds.
  • SAUSAGE: In a large pot over medium-high heat, drizzle 1 tablespoon olive oil and then add in the sausage. Cook and crumble the sausage until browned. Transfer the cooked sausage to a paper-towel-lined plate and dab with another paper towel to blot the grease. Set aside.
  • VEGGIES: Keeping the pot at medium-high heat, add in the remaining 1 tablespoon olive oil along with the diced onion, and carrots. Season with salt and pepper, (I add 1/4 teaspoon each.) Sauté, stirring occasionally, for 5-7 minutes or until the vegetables are soft. Add the garlic and sauté for one more minute, stirring occasionally. Add in the butter and allow to melt.
  • STOCK: Once the butter is melted, whisk in the flour and cook, stirring constantly, for 1 minute. Slowly add in the chicken broth or stock, whisking to combine. Continue cooking, stirring occasionally, until the mixture reaches a simmer. Reduce the heat to medium-low and allow to simmer and thicken for about 5-8 minutes.
  • FINISHING SOUP: Return the cooked sausage to the pan, along with Italian seasoning, (if using frozen tortellini, add it in here), and salt and pepper (to taste, I add about 1 and 1/4 teaspoon salt and 3/4 teaspoon pepper). Add in the coarsely chopped spinach, and half & half or heavy cream to the pot. Stir and then simmer on medium heat for about 3-5 minutes or until the spinach is wilted (and the tortellini is cooked through, if using frozen).
  • SERVE: Serve immediately with lots of freshly grated Parmesan and a crusty baguette, if desired. If tortellini was cooked separately, add spoonfuls of cooked tortellini to individual bowls. Store tortellini and leftover soup separately to avoid pasta bloating.