The soup has become a family favorite. It's loaded with diced veggies, cheese tortellini, crumbled sausage, and lots of spinach. The flavor is amazing and it stores really well too!
1small yellow onion, diced, about 1 cup (or half a medium onion)
3large carrots, peeled and diced
4garlic cloves, minced
1/3cupflour
7 cupslow sodium chicken broth
24ozrefrigerated cheese tortellini*
1tspkosher salt
1tablespoonItalian seasoning
1/2tsp ground black pepper
6 ozfresh spinach, chopped
2 1/4cups half and half
Instructions
In a medium/large size pot, add the sausage. Cook over medium heat until browned. Once sausage is cooked through, use a slotted spoon and transfer the meat to a paper towel lined plate.
Add the onion and carrots to the pan. Saute until the vegetables are tender, about 4-5 minutes. Add the minced garlic, stir frequently, cooking for 1 minute more. Whisk in the flour. Cook for 1 minute, whisking constantly. Slowly add the chicken stock. Whisk to combine. Bring the mixture to a boil. When it reaches a boil, reduce heat to low, and cover. Simmer for 5 minutes.
Add the cheese tortellini, salt, Italian seasoning, black pepper, spinach, cooked sausage, and half and half. Cook for 4-5 minutes or until the cheese tortellini is warm. Serve immediately.
Notes
*Costco sells refrigerated cheese tortellini. I always use one of those when make this meal. Leftovers will be less soupy due to the tortellini soaking up the liquid. It's still so yummy! Just a heads up that it will be more like a pasta sauce than a soup. Eat as is (which I love!) or make it soupy again by adding more chicken stock, half and half, and a bit of Italian seasoning. Recipe Source: adapted from Life Made Simple.