{creamy tortellini + sausage soup}

The epitome of comfort food.

Soul-warming.

Will all the pasta-soup lovers please stand UP!  Yep, I see you!  Haha!

This delish bowl of soup has everything your little heart desires; cheesy tortellini, spicy Italian sausage and spinach.

The spinach at the end makes this recipe healthy, right?  Riiggghhhhtttt!!!

Sunday was a drizzly rainy day and I knew a big pot of soup was definitely going to happen.

It’s quick + easy for a weeknight dinner too.  Try it and let me know what you think!!!

Here’s what you’ll need:

• 1.25 lbs. ground Italian sausage
• 1 small white onion, diced
• 2 large carrots, peeled + diced
• 2 garlic cloves, minced
• 1/4 cup flour
• 6 cup chicken stock
• 19 oz package frozen cheese tortellini
• 3 cups spinach, roughly chopped
• 2 cups milk
• salt + pepper

Directions:

1. In a stockpot, cook Italian sausage over medium-high heat until browned.  Crumbling it as it cooks.  Transfer cooked sausage to a paper towel lined plate and set aside.
2. Using about two tablespoons of sausage grease in pot, stir in onions + carrots.  Saute for 5 minutes, until soft.  Add garlic and saute for an additional 2 minutes.  Add flour, evenly coating veggies, and cook for 1 minute.
3. Gradually add stock.  Bring to a simmer.  Reduce heat to medium-low and simmer for 5 minutes.
4. Add cooked sausage + tortellini + milk, continue simmering for 5 more minutes till tortellini is al dente.
5. Stir in spinach and season with salt + pepper.

Serve piping hot and enjoy!!!

Next time I think I’ll add a can of Italian diced tomatoes…yummm.

This soup is even better the next day.  Be prepared to add a little extra chicken stock though.  The soup soaks up most of the broth by day 2.

I served this bowl of goodness with pesto bread and Bailey gave it a thumbs up.  I just spread a thin layer of butter over sourdough bread.  Followed by a thin layer of pesto.  Then topped with parmesan cheese.  Broil till bubbly.

Happy soup season!!

xoxo stacyb