Ingredients:

  • 1 Tbsp Extra Virgin Olive Oil
  • 1 lb Italian Sausage, mild or hot (casings removed)
  • 1 medium Yellow Onion, finely diced
  • 2 medium Carrots, peeled and diced
  • 2 Celery stalks, diced
  • 4 cloves Garlic, minced
  • 1 tsp Dried Italian Seasoning
  • 1/2 tsp Red Pepper Flakes (optional)
  • 1 Tbsp All-Purpose Flour (optional thickener)
  • 5 oz can Diced Tomatoes (undrained)
  • 6 cups low sodium Chicken Stock
  • 1 cup Heavy Cream
  • 20 oz package Refrigerated Cheese Tortellini
  • 5 oz Fresh Baby Spinach
  • Salt, to taste
  • Black Pepper, to taste
  • 1/2 cup freshly grated Parmesan Cheese (for garnish)
  • 2 Tbsp Fresh Basil or Parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Add the sausage (casings removed) and break it up with a spoon. Cook until thoroughly browned and no pink remains (about 6–8 minutes).
  2. If the sausage rendered excessive fat, drain all but 1 tablespoon before proceeding.
  3. Reduce heat to medium. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften (about 5–7 minutes).
  4. Stir in the minced garlic, dried Italian seasoning, and red pepper flakes. Cook for 1 minute until fragrant.
  5. Sprinkle the 1 Tbsp of flour over the mixture and stir well for 1 minute to cook out the raw flour taste.
  6. Pour in the can of diced tomatoes (undrained) and the chicken stock. Scrape the bottom of the pot to lift any browned bits (fond).
  7. Bring the soup to a low boil, then immediately reduce the heat to a gentle simmer. Cover and cook for 10–12 minutes, allowing the vegetables to soften completely and the flavors to meld.
  8. Taste the stock and adjust seasoning with salt and pepper as needed.
  9. Stir in the heavy cream until fully incorporated. Bring the soup back up to a gentle simmer (do not boil).
  10. Add the refrigerated tortellini. Cook according to package instructions (usually 3–5 minutes), until it floats and is tender. Do not overcook.
  11. Remove the pot from the heat. Stir in the fresh spinach a handful at a time. The residual heat will wilt the spinach quickly (1–2 minutes).
  12. Allow the soup to rest, uncovered, for 5 minutes before serving. Ladle into bowls and garnish generously with freshly grated Parmesan and chopped fresh herbs.