Ingredients
1 tbsp olive oil
1 lb Italian sausage
1 small onion, diced
2 carrots, diced
2 stalks celery, chopped
3 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
1 can (14 oz) crushed tomatoes
4 cups chicken broth
1 package (9 oz) refrigerated cheese tortellini
3/4 cup heavy cream
2 cups baby spinach
Instructions
1. In a large pot, heat olive oil over medium heat. Add sausage and cook until browned.
2. Add onion, carrots, and celery. Cook until soft. Stir in garlic and seasoning.
3. Pour in crushed tomatoes and chicken broth. Simmer for 10 minutes.
4. Add tortellini and cook for 5–7 minutes until tender.
5. Lower heat, stir in cream, then spinach. Cook until wilted.
6. Taste and adjust salt or seasoning. Serve hot.
Notes
Don’t overcook the tortellini. Add red pepper flakes for a spicier version. Stores well for up to 3–4 days in the fridge.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 7g
- Sodium: 920mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 85mg