Creamy Italian Sausage Tortellini Soup

INGREDIENTS

FOR THE SOUP:

• 16 ounces Italian sausage (Peacocks Farm Fresh)

• 1/2 medium onion, finely chopped

• 2 sticks celery, finely chopped

• 2 tablespoons all-purpose flour

• 3-4 cloves garlic, minced

• 4 cups chicken broth

• 1 (28-ounce) can diced tomatoes (with juices)

• 1/4 teaspoon Italian seasoning

• 2 cups refrigerated cheese tortellini (packed)

• 1 cup heavy/whipping cream

• 2 cups fresh baby spinach (optional, packed)

• Salt and pepper, to taste

INSTRUCTIONS

STEP 1: BROWN THE SAUSAGE

Heat a large soup pot over medium-high heat. Add the sausage and cook, stirring occasionally, for 7–10 minutes, or until browned. Transfer the cooked sausage to a paper towel-lined plate, leaving about 1 tablespoon of fat in the pot. Discard any excess grease.

STEP 2: COOK THE VEGETABLES

Add the onion and celery to the pot and sauté for 4–5 minutes, until softened.

STEP 3: ADD FLOUR AND GARLIC

Sprinkle the flour over the vegetables and stir constantly for about a minute. Add the garlic and cook until fragrant.

STEP 4: ADD BROTH AND TOMATOES

Slowly pour in the chicken broth while stirring to dissolve the flour completely. Add the diced tomatoes (with their juices), Italian seasoning, and the cooked sausage back to the pot.

STEP 5: COOK THE TORTELLINI

Increase the heat to high and bring the soup to a gentle boil. Once boiling, add the tortellini, reduce the heat to a simmer, and cook for about 5 minutes or until the tortellini are tender.

STEP 6: ADD CREAM AND SPINACH

Stir in the heavy cream and let the soup simmer for another 5 minutes. Add the spinach, stirring until wilted. Season with salt and pepper to taste.

STEP 7: SERVE

Ladle the soup into bowls and serve warm. Garnish with grated parmesan cheese or fresh herbs, if desired.