Creamy Sausage & Tortellini Soup

Soup season isn’t over and this is the perfect 30 minute meal for those chilly March nights. A creamy tomato broth, (secretly packed with vegetables)with cheesy tortellini, spicy Italian sausage and spinach. This meal in a bowl is sure to please all ages at your dinner table. Serve with a generous sprinkling of freshly grated Parmesan cheese and toasted, buttered sourdough slices on the side.

For a vegetarian version leave out the sausage and replace chicken broth with vegetable broth.

Recipe:

• 1 pound Italian turkey or chicken sausage, casings removed

• Olive oil

• 1 medium yellow onion, chopped

• 2 carrots diced

• 1 fennel bulb, diced

• 4 garlic cloves, minced

• 1 quart chicken broth

• 1 (14-ounce can) crushed tomatoes

• 2 tablespoons tomato paste

• 1 teaspoon sea salt

• Freshly ground pepper to taste

• A pinch of red chili flakes, optional

• 1/2 cup heavy whipping cream or

• Creamer of choice

• 10 ounces fresh or frozen cheese tortellini

• A generous handful of chopped spinach or kale

• Parmesan cheese, grated for serving (optional)

Steps:

1. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.Place balls of sausage in the oil and brown on all side. Remove from

2. pot with a slotted spoon and drain on paper towels.

3. In the same add the onion, carrots and fennel, season with salt, pepper and red pepper flakes and cook until softened. Stir in the garlic and tomato paste and cook for 2 more minutes.

4. Add the tomato purée and broth, stir and bring to a soft boil for about 15 minutes. Puree the vegetables in the broth with an immersion blender .

5. Add the cream and check the seasoning.

6. Add the sausage, tortellini and spinach. Cook over medium heat for 3-5 minutes until the pasta is cooked.

7. Ladle into soup bowls and sprinkle with Parmesan cheese and additional red pepper flakes, if you like your soup spicy.