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
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)
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.
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