Tortellini Soup with Italian Sausage and Spinach

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, peeled and diced
• 4 garlic cloves, minced
• 12 ounces Italian sausage, uncooked
• 1 (28-ounce) can crushed or diced tomatoes
• 5 1/2 cups chicken stock or vegetable stock
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt (or to taste)
• 1/8 teaspoon black pepper (or to taste)
• 2 cups fresh spinach
• 1 (9-ounces) package of cheese tortellini
• 1/2 cup heavy cream ((optional))
• 1/4 cup Parmesan cheese, plus more for serving
• 1 tablespoons chopped basil
• 1/4 teaspoon red pepper flakes or to taste ((optional))

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a large stock pot or Dutch oven over medium high heat. Add the chopped onions, carrots and garlic and cook stirring frequently, for about 3 minutes or until the onions become translucent.

2. 2

   Add the Italian sausage (casings removed) and cook stirring frequently, breaking up any big chunks into marble-sized pieces. Cook until the sausage is no longer pink.

3. 3

   Add the tomatoes and the chicken or vegetable stock. Season with the Italian seasoning, salt and pepper and bring to a boil.

4. 4

   Reduce the heat to low and simmer, covered for 20 - 25 minutes.

5. 5

   Stir in the spinach and tortellini and cook for about 5 - 7 minutes or until the pasta is tender.

6. 6

   Stir in the heavy cream (if using), Parmesan cheese, fresh basil and red pepper flakes. Season with salt and pepper, if needed. Serve topped with some extra Parmesan cheese.