Creamy Tortellini and Sausage Soup

Ingredients

• 1.25 pounds ground Italian sausage
• 1 small white onion (peeled and diced)
• 2 large carrots (peeled and diced)
• 4 garlic cloves (minced)
• 1/4 cup white-whole wheat flour (or all-purpose flour)
• 6 cups chicken stock
• 1 (10-ounce) package refrigerated cheese tortellini
• 5 ounces greens of your choice (I used a mixture of spinach (collards and baby kale))
• 2 cups milk (*see recommendations below)
• salt and pepper

Steps

1. 1

   Cook Italian sausage in a large stockpot over medium-high heat until browned, crumbling it as it cooks.  Using a slotted spoon, transfer the cooked sausage to a separate plate and set aside.**  Reserve two tablespoons of grease in the pan, discarding the rest.  (Or if there’s not that much grease remaining, add olive oil to make up the difference.)

2. 2

   Stir in onions and carrots, and saute for 4-5 minutes or until the onions are soft and translucent, stirring occasionally.  Add in the garlic and saute for an additional 1-2 minutes, or until fragrant, stirring occasionally.  Stir in the flour until it’s evenly coating the veggies, and cook for an additional 1 minute, stirring occasionally.

3. 3

   Gradually add in the chicken stock, and stir to combine.  Continue cooking until the mixture reaches a simmer.  Then reduce heat to medium-low and simmer for 5 minutes.

4. 4

   Stir in the cooked sausage, tortellini, spinach, and milk, and continue simmering for 4-5 minutes, or until the tortellini is al dente.

5. 5

   Taste, and season with salt and pepper to taste.  (I added in about 1 teaspoon salt, 1/2 teaspoon black pepper.)

6. 6

   Serve immediately.  Or refrigerate in a sealed container for up to 3 days.***