Recipe developed by Lauren Sephton (@brightmomentco)
Servings: 6
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients:
- 8 oz. Cheese Tortellini
- 3-4 Spicy (or Mild) Italian Sausage, pork or chicken, removed from casing
- 4 T Olive Oil
- 1 Yellow Onion, chopped
- 3 large Carrots, peeled and chopped
- 3 Organic Celery, chopped
- 3 Garlic Cloves, minced
- 2 T Fresh Sage, chopped
- 1 T Flour
- 5 oz. Organic Baby Spinach, roughly chopped
- 48 oz. Chicken or Vegetable Broth
- 1 cup Milk
- 1/3 cup Heavy Cream
- (Optional) ¼ cup Fresh Parsley, chopped
- Grated Parmesan, for garnishing
Instructions:
- In a large soup pot over medium high heat, add the olive oil to heat up for 1 minute.
- Add the Italian sausage (removed from casing) to brown (~8-10 minutes). Break up the sausage into bite-sized pieces with a spatula.
- Add the chopped onion, carrots, celery, garlic and sage. Sauté 4-5 minutes.
- Stir in the flour.
- Add the spinach and stir until cooked down, about 2 minutes.
- Add the broth, milk and heavy cream. Bring to a boil.
- Add the tortellini pasta to cook (~4-5 minutes or until al dente).
- Stir in the freshly chopped parsley. Season with salt and black pepper to taste.
- Serve topped with grated parmesan to enjoy warm!
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