Tortellini Soup

Ingredients

• olive oil (1 tablespoon)
• mild Italian sausage (1 lb.)
• small yellow onion , diced (1)
• cloves garlic , minced (4)
• tomato paste (1-2 tablespoons)
• Italian seasoning (1 teaspoon)
• chicken broth (4 cups)
• petite diced tomatoes with Italian herbs , undrained (14.5 ounce/428 mL can)
• refrigerated cheese tortellini (18-ounce/510 gram package)
• heavy cream (1 cup)
• Parmesan cheese , freshly grated (1/2 cup)
• baby spinach or kale (2 cups)
• salt (1/2 teaspoon)
• freshly ground black pepper (1/4 teaspoon)

Instructions

1. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add 1 pound sausage and cook until browned, breaking it into crumbles. Drain excess grease if needed. I like to use a paper towel and press it down with a spatula to get excess grease out.
2. Add the diced onion and cook for 3 to 4 minutes, or until softened.
3. Stir in 4 cloves garlic, 1 to 2 Tablespoons tomato paste, and 1 teaspoon Italian seasoning. Cook for 1 minute, stirring constantly, until fragrant.
4. Pour in 4 cups chicken broth and 1 can diced tomatoes. Bring to a gentle boil.
5. Stir in the tortellini and cook according to the package directions, 2 to 3 minutes, until al dente.
6. Reduce the heat to low. Stir in 1 cup heavy cream.
7. Slowly add 1/2 cup Parmesan cheese.
8. Once melted add 2 cups spinach and cook another minute, until the spinach is wilted.
9. Season to taste.
10. If the soup becomes too thick, stir in a splash of chicken broth before serving.