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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

Total time

45 minutes






  • 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)


  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.
  2. View the recipe instructions at The Gourmet RD

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