Total prep and cook time: 1 hr
Serves: 6, each serving about 2 cups
Ingredients:
- 1 lb hot italian sausage (I used my favorite hot italian chicken sausage from Sprouts)
- 1 9oz bag tortellini (fresh or frozen, I used Buitoni found in the refrigerated pasta section)
- 9 C low sodium chicken broth
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1 small-medium white onion, diced
- 2 C fresh spinach, stems removed and chopped into strips
- 2 C carrots, chopped
- 1/4 C heavy cream (or more, if you're feeling dangerous)
- 1 tsp oregano, dried
- 1 1/2 tsp salt
- 1 tsp thyme, dried ground
- 1 tsp basil, dried
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes, for a medium-hot flavor (decrease for mild flavor)
- 2 tbsp minced garlic
- 1 tsp olive oil
Directions:
- Heat olive oil over medium-high heat in a large pot with a lid, add garlic when the pot gets hot
- Add onion, bell pepper and carrot, cook for about 5 minutes
- Add sausage to the pot with the veggies, cook and stir until brown and ground up into small pieces
- Add all spices listed oregano - red pepper flakes and stir well
- Pour in your chicken broth and turn heat to high until soup begins to boil
- Lower heat to simmer, cover pot and let simmer for at least 30 minutes so flavors can meld
- When you are about ready to serve, add tortellini to simmering soup and cook according to package directions (usually about 4 minutes for fresh, 10-12 for frozen), stirring so they don't stick together
- When tortellini is done, remove soup from heat and stir in heavy cream and spinach
*** 10/10 would recommend serving with garlic bread and eating whilst (prematurely) watching Christmas movies ***
