Serves
Makes 6 to 8 servings
Ingredients
- 2 tbs olive oil
- 1 lb spicy Italian sausage
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- ¾ tsp kosher salt
- ¼ tsp freshly cracked pepper
- ¼ tsp dried basil
- ¼ tsp dried oregano
- ¼ tsp dried thyme
- 2 tbs tomato paste
- 2 tbs all-purpose flour
- 4½ cups chicken broth
- 28 oz can crushed tomatoes
- One 10-oz. package of cheese tortellini
- ¾ heavy cream or half and half
- handful roughly chopped spinach
- Basil, for garnish
- Grated parmesan cheese, for garnish
Procedure
Add the olive olive to a large casserole pot set over medium heat. Add the onion and garlic, and cook until soft, about 4 minutes.
Add the italian sausage and cook, breaking it up with a wooden spoon, until browned. Add the tomato paste and cook for 2 minutes. Sprinkle the flour over the meat and cook until the flour dissolves into the meat, about 1 minute.
Gradually add the chicken stock, crushed tomatoes, dried spices, ¾ tsp kosher salt, and ¼ tsp freshly cracked pepper, and mix to combine. Bring to a boil, then reduce to a gentle simmer. Let simmer for 15 minutes.
Add the tortellini and the heavy cream, and let simmer for 5-7 minutes, or until the tortellini is cooked.
Add spinach, mixing a few times to incorporate it into the soup. Add any additional salt or pepper as needed. Enjoy while hot!
