Ingredients

The following ingredients have 4 Servings
  • 4 slices cooked bacon (diced)
  • 1 lb. spicy Italian sausage
  • 1 tablespoon olive oil
  • 2 garlic cloves (minced)
  • 1 small yellow onion (diced)
  • 4 cups chicken broth
  • 2 medium russet potatoes (peeled and diced)
  • 2 cups baby spinach
  • 2 cups Half-n-Half
  • 9 ounce package three-cheese tortellini

Instruction

  • Heat a large skillet over medium-high heat add bacon and cook until crispy. I like to chop up my bacon before I cook it, makes the cooking time quicker and all of the bacon seems more evenly cooked. Transfer to a paper towel-lined plate; set aside.
  • To the same skillet add the sweet Italian sausage and cook until browned, be sure to crumble it as it cooks. Drain and set aside.
  • In a large pot heat olive oil over medium heat. Add garlic and onion. Cook until onions are translucent, takes only a couple of minutes. Add chicken broth, stir together and bring to a boil. Once it is brought to a boil add potatoes and cook until tender, about 8-10 minutes. Meanwhile, cook tortellini as directed on the packaging
  • Add in the cooked sausage and spinach until spinach begins to wilt, 2-3 minutes. Gently stir in heavy cream until heated through, 3-4 minutes. At this point season with salt and pepper, to taste. Once the soup is hot, add in cooked tortellini, remove from heat and garnish with crumbled bacon and serve.