Ingredients
Scale
- 1½ lbs mild Italian sausage
- 1 tbsp olive oil
- 1 onion, diced
- 1–2 cups shredded carrots
- ½ tbsp garlic, minced
- 4 tbsp butter
- 4 tbsp flour
- 5 cups chicken stock
- 6–8 oz spinach
- 1 cup half-and-half
- ½ cup heavy cream
- 2 tsp garlic and herb seasoning
- Salt and pepper, to taste
- 20 oz cheese tortellini
- Parmesan cheese, for serving
Instructions
- In a large cast iron skillet or stock pot, cook the Italian sausage thoroughly, then transfer to a bowl.
- In the same pot over medium-high heat, add the olive oil and sauté the onion and carrots until they start to become tender.
- Reduce the heat to medium, add the garlic, and sauté 1 minute longer.
- Add the butter and melt completely.
- Slowly add the flour a little at a time, stirring thoroughly between each addition.
- Cook 1 minute longer, stirring often so it doesn’t burn. Slowly whisk in the chicken stock, then season with salt, pepper, and the garlic and herb seasoning.
- Bring to a boil, then reduce to a simmer for 10–15 minutes.
- Add the sausage, spinach, half-and-half, and heavy cream. Bring back to a low boil, then return to a simmer for another 10–15 minutes.
- Meanwhile, boil the tortellini in a separate pot. Strain well when finished.
- Combine the soup and tortellini in a large pot or bowl. Mix well.
- Serve sprinkled with grated parmesan, fresh cracked black pepper, or your choice of fresh herbs.
Notes
- Cooking and storing the tortellini separately keeps it from soaking up the broth and turning soft. Add it to individual bowls if you plan to have leftovers.
- For a thinner soup, stir in a little extra chicken stock until it reaches the consistency you like.