Veggie Loaded Tortellini Soup
Ingredients:
1 lb hot Italian sausage, casings removed
1 white onion
2 celery stalks
2 large carrots
2 tbsp all purpose flour
1 can of Italian diced tomatoes (14.5 oz)
1 large can of crushed tomatoes (28 oz)
6 cups chicken stock
1 bag of cheese tortellini 🐄
1 cup of heavy cream 🐄
A few handfuls of spinach (2-3 cups)
Grated Parmesan 🐄
S&P
Directions:
1. In a large pot over medium high heat, brown your hot Italian sausage; remove casings if needed and break up into bite size crumbles. Remove from pot once cooked through and set on a paper towel lined plate.
2. Discard some of the grease, leaving about 1 tbsp and any sausage bits stuck to the pan. Finely chop your carrots, celery and onion, add to the pot and sauté for about 10 mins. Add 2 tbsp flour and stir to evenly coat vegetables.
3. Return cooked sausage to pot. Add canned tomatoes and chicken stock, let simmer over medium heat for about 30 mins to allow crushed tomato’s and vegetables to break down.
4. Add bag of frozen tortellini and heavy cream, allow to cook for 5-7 mins before adding handfuls of spinach — let wilt and serve! Top with grated Parmesan!