Ingredients
- Olive oil: 2 tablespoons
- Chicken sausage (sweet or spicy), removed from casings: 1 pound
- Yellow onion, chopped: 1 medium
- Carrots, peeled and chopped: 2 medium
- Celery, chopped: 2 stalks
- Chicken broth: 6 cups
- Cheese tortellini (fresh or frozen): 9 ounces
- Fresh spinach: 5 ounces
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove the sausage from the pot and set aside.
- Step 2: Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
- Step 3: Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Step 4: Add the tortellini and cooked sausage to the pot. Cook until the tortellini is tender, about 3-5 minutes (or according to package directions).
- Step 5: Stir in the fresh spinach until it wilts, about 1-2 minutes.
- Step 6: Serve hot.
Notes
- For longer storage, keep the soup and tortellini separate until reheating to prevent mushiness.
- Reheat leftover soup gently on the stovetop, adding a splash of broth if needed to loosen it up.
- Garnish each bowl with a dollop of ricotta cheese and a sprinkle of fresh parsley for a comforting presentation.
- Don't overcrowd the pot when browning the sausage; work in batches for better color and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American