The Best Creamy Tortellini Soup
sweet Italian sausage
low sodium chicken broth
salt + pepper
Remove the casings from your sausage and cook them in a large pot, breaking up the meat with a wooden spoon. Do this until the meat is no longer pink and then remove the meat from the pot.
Now add the olive oil and onions to the pot and sauté until translucent- 2 minutes. Stir in the garlic until fragrant - 30 seconds.
Add the sausage back to the pot along with the flour and Italian seasonings - stir to coat everything.
Stir in the chicken broth to deglaze the pot - scrape up all the bits from the bottom with your wooden spoon.
Next, mix in the tomatoes, tomato paste, sugar and, salt and pepper to taste. Bring to a boil and then lower heat to a simmer. Cover the pot. Cook for 10 minutes, stirring occasionally.
Next, add in the tortellini and cook, uncovered, until pasta is al dente - about 6-7 minutes.
Stir in the heavy cream for one minute.
Lastly, add the baby spinach and basil and give it a few turns until just wilted.
Optional: Garnish with chili pepper flakes.
Your tortellini package can be 12-16 ounces (doesn't have to be 20 ounces).
Make it dairy free by omitting the heavy cream or subbing in coconut cream.
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