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:

1. In a large soup pot over medium high heat, add the olive oil to heat up for 1 minute. 
2. Add the Italian sausage (removed from casing) to brown (~8-10 minutes). Break up the sausage into bite-sized pieces with a spatula. 
3. Add the chopped onion, carrots, celery, garlic and sage. Sauté 4-5 minutes. 
4. Stir in the flour. 
5. Add the spinach and stir until cooked down, about 2 minutes. 
6. Add the broth, milk and heavy cream. Bring to a boil. 
7. Add the tortellini pasta to cook (~4-5 minutes or until al dente). 
8. Stir in the freshly chopped parsley. Season with salt and black pepper to taste. 
9. Serve topped with grated parmesan to enjoy warm!