Creamy Cheese Tortellini Soup

Soup is my all time favorite fall/winter comfort food. It’s cozy and warming. While i love a good broth soup as well as a thick veggie stew or soup. I enjoy the easy prep and throw everything together kind of recipes. Nothing beats soup that’s hearty enough to be a meal—especially when it also happens to be creamy.

This sausage tortellini soup has it all: meaty chunks of sausage, pillowy cheese tortellini, a whole package of leafy greens, and a rich, super creamy broth packed with flavor. The best part is that’s its a true weekend soup. There’s very little prep, mostly hands off cooking, and because the tortellini cooks in the soup, you only need one pot!

Ingredients:

• 1 pound raw mild or spicy Italian sausage

• 1 medium yellow onion, diced (about 1 1/2 cups)

• 1 1/2 teaspoons of minced garlic

• 1 teaspoon salt, plus more as needed

• 1/4 teaspoons ground black pepper, plus more as needed

• 1/4 teaspoon red pepper flakes (optional for extra spice)

• 1/4 cup all-purpose flour

• 1 (32 oz) carton chicken broth about 4 cups ( you can use vegetable broth as well)

• 1 (8-9 oz) package refrigerated cheese tortellini (about 2 1/2 cups) I use one of the big packages from Costco and its plenty enough

• 5 oz fresh or frozen baby spinach (about 5 packed cups)

• 1 cup half and half

Instructions:

1). Cook 1 pound raw Italian sausage in a large pot over medium heat, breaking it up into small pieces with a spoon, until no longer pink, 6-8 minutes

2). Stir in 1 diced medium onion, 1 1/2 teaspoons of garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if using. Cook, stirring occasionally, until the onion is softened, about 3 minutes. Sprinkle 1/4 all-purpose flour over the sausage mixture. Cook, stirring constantly, for 1 minute to cook the floury taste out.

3). Stir in 1 (32oz) carton chicken broth, scraping the bottom of the pot with a spoon to release any stuck on bits. Increase the heat to medium-high and bring to a lively simmer.

4). Reduce the heat to maintain a gentle simmer. Cook for 5 minutes to let the flavors meld. Stir in 1 (8oz) package cheese tortellini and 5 oz baby spinach. Cook for 1 minute less than the package instructions for the tortellini or about 4 minutes total. Stir in 1 cup half and half. Taste and season with more salt and pepper as needed.