ITALIAN TORTELLINI SOUP WITH SAUSAGE AND SPINACH

Step 1

Add olive oil in a large dutch oven over medium heat.

Step 2

Take sausage our of their casings and cook, breaking apart, in the olive oil until browned.

Step 3

Remove the sausage to a plate.

Step 4

Add onions and carrots to the dutch oven and cook over medium heat until the onions are translucent.

Step 5

Add garlic and cook one minute.

Step 6

Add Italian spices and red pepper flakes to the dutch oven and bloom the spices stirring about one minute.

Step 7

Sprinkle the flour over the onion mixture and combine. Cook stirring for a couple minutes.

Step 8

Whisk in the chicken stock. Keep whisking until the flour has incorporated into the stock.

Step 9

Whisk in tomato paste and marinara sauce.

Step 10

Add the bay leaves, the Parmesan cheese rind, cream and the cooked sausage to the dutch oven.

Step 11

Bring to a boil and reduce to a simmer. Simmer for 10 minutes.

Step 12

Add tortellini and cook until al dente, about 7 minutes. Add the spinach the last 3 minutes.

Step 13

Salt and pepper to taste.

Step 14

Serve hot and top with olive oil and shaved Parmesan cheese.

Step 15

Salt and pepper to taste.