The Best Creamy Tortellini Soup

Recipe by The Gourmet RD

By now, you should expect every 4th recipe I post to be soup. It's just who I am and I can't help it, nor do I feel sorry about it.  Soup is therapeutic to cook

Ingredients

• 2 tbsp olive oil ((divided))
• 1 small yellow onion
• 3 stalks celery (diced)
• 3 carrots, peeled and thinly sliced
• 3 cloves garlic (minced)
• 1 lb ground Italian sausage
• 2 tbsp dried oregano leaves
• 4 cups baby spinach leaves
• ½-1 tsp. coarse salt
• ½ tsp ground black pepper
• ¼ tsp crushed red pepper flakes
• 4 cups unsalted chicken stock
• 9 oz pkg. fresh cheese tortellini
• 12 oz can low fat evaporated milk
• ¼ cup corn starch
• freshly grated Parmesan, for topping
• greens or fresh herbs, for topping (optional)

Method

1. Heat oil in a Dutch oven or stock pot to medium heat. Add onion, celery and carrot and saute 8-10 minutes, until soft. Stir in garlic, then sausage and saute 7-8 minutes, until sausage is browned, using a spatula to break it into pieces. Stir in oregano, spinach leaves, salt and peppers and saute until spinach has wilted, about 3-4 minutes. Add chicken stock and bring to a simmer. Add tortellini and cook 6-7 minutes, until tortellini is cooked. In a small bowl, whisk together evaporated milk and corn starch until dissolved. Pour mixture into the pot and simmer 3-4 minutes, until thickened. Taste and adjust seasoning, if necessary. Spoon into bowls and top with Parmesan and greens or fresh herbs, if desired.

View the recipe instructions at The Gourmet RD