Step 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.)

Step 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.

Step 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.

Step 4

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

Step 5

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

Step 6

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