Creamy Sausage and Cheese Tortellini Soup
from Eating Well
serves 6
2 T extra virgin olive oil
1 lb mild or hot Italian pork sausage, casings removed
1 c yellow onion
1/2 c chopped carrot
1 T minced garlic
1 t dry Italian seasoning
3 c chicken broth
1, 15 oz can diced tomatoes with basil, oregano and garlic
1, 9 oz pkg refrigerated cheese tortellini
3 1/2 c baby spinach, chopped
1 c half and half
- Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook, stirring to crumble, until browned and no longer pink, about 5 minutes. Add onion and carrot; cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add garlic and Italian seasoning; cook, stirring constantly, until fragrant, about 1 minute. Stir in broth and tomatoes; bring to a boil over high heat. Reduce heat to medium to maintain a simmer; cook, covered, until the carrots are tender, about 5 minutes. Uncover and return to a boil over high heat. Add tortellini. Reduce heat to maintain a gentle boil; cook according to package directions. Reduce heat to medium-low; stir in spinach and half-and-half. Stir gently until the spinach wilts, about 1 minute. Ladle the soup into 6 bowls.
