Ingredients
16 ounces Italian sausage see note
1/2 medium onion chopped finely
2 sticks celery chopped finely
2 tablespoons flour
3-4 cloves garlic minced
4 cups chicken broth
1 (28 ounce) can diced tomatoes with juices
1/4 teaspoon Italian seasoning
2 generous cups refrigerated cheese tortellini
1 cup heavy/whipping cream
2 cups (packed) fresh baby spinach optional
Salt & pepper to taste
Instructions
Brown the sausage in a big soup pot over medium-high heat (about 7–10 minutes), then scoop it out and set it aside on a paper towel-lined plate. Leave about a tablespoon of fat in the pot.
Toss in the onion and celery and cook for a few minutes until they start to soften.
Stir in the garlic and flour, cooking for about a minute.
Slowly pour in the chicken broth, stirring until it’s nice and smooth.
Dump in the canned tomatoes, Italian seasoning, and that cooked sausage. Crank up the heat and bring it to a gentle boil.
Add the tortellini, drop the heat to a simmer, and cook for 5 minutes.
Stir in the cream, cook for another 5 minutes, then toss in the spinach. Season with salt and pepper.