Italian Sausage Tortellini Soup

 

• 16 ounces Italian sausage
• ▢1/2 medium onion, chopped finely
• ▢2 sticks celery, chopped finely
• ▢2 tablespoons flour
• ▢3-4 cloves minced garlic
• ▢4 cups chicken broth
• ▢1 (28 fluid ounce) can diced tomatoes with juices
• ▢1/4 teaspoon Italian seasoning
• ▢2 generous cups refrigerated cheese tortellini
• ▢1 cup heavy/whipping cream
• ▢2 cups (packed) fresh baby spinach
• ▢Salt & pepper to taste

INSTRUCTIONS

 

• Add the sausage meat to a large soup pot (if using whole sausages, take the sausage meat out of its casings and crumble it into the pot). Sauté over medium-high heat, stirring occasionally, for 7-10 minutes, or until the sausage is browned all over.
• Take the sausage out of the pot and set it aside on a paper towel lined plate. Leave about a tablespoon of the fat in the pot (drain any excess).
• Add the onion and celery to the pot and cook for 4 minutes or so, then add the flour and garlic and cook for a minute, stirring constantly. 
• Add the chicken broth slowly and stir until the flour has completely dissolved. 
• Add the canned tomatoes and Italian seasoning to the pot. Also add the sausage back in. Increase the heat to high and bring the soup to a gentle boil. 
• Once it's boiling, add the tortellini and reduce the heat so it's gently simmering. Cook for 5 minutes.
• Stir in the cream and cook for another 5 minutes.
• Stir in the spinach and season with salt & pepper to taste.

(Source: https://www.saltandlavender.com/italian-sausage-tortellini-soup/)