Tortellini Soup with Italian Sausage and Spinach
Ingredients
1 tablespoon olive oil
1 small onion, diced
2 carrots, peeled and diced
4 garlic cloves, minced
12 ounces Italian sausage, uncooked
1 (28-ounce) can crushed or diced tomatoes
5 ½ cups chicken stock or vegetable stock
1 teaspoon Italian seasoning
1/2 teaspoon salt (or to taste)
1/8 teaspoon black pepper (or to taste)
2 cups fresh spinach
1 (9-ounces) package of cheese tortellini
1/2 cup heavy cream (optional)
1/4 cup Parmesan cheese, plus more for serving
1 tablespoons chopped basil
1/4 teaspoon red pepper flakes or to taste (optional)
Directions
Heat 1 tablespoon of olive oil in a large stock pot or Dutch oven over medium high heat. Add the chopped onions, carrots and garlic and cook stirring frequently, for about 3 minutes or until the onions become translucent.
Add the Italian sausage (casings removed) and cook stirring frequently, braking up any big chunks into marble-sized pieces. Cook until the sausage is no longer pink.
Add the tomatoes and the chicken or vegetable stock. Season with the Italian seasoning, salt and pepper and bring to a boil.
Reduce the heat to low and simmer, covered for 20 – 25 minutes.
Stir in the spinach and tortellini and cook for about 5 – 7 minutes or until the pasta is tender.
Stir in the heavy cream (if using), Parmesan cheese, fresh basil and red pepper flakes. Season with salt and pepper, if needed. Serve topped with some extra Parmesan cheese.
