Creamy Tuscan Tortellini Soup

Instructions

1. 01

   In a large dutch oven or soup pot over medium heat, add a swish of olive oil. When the oil is hot, add the Italian sausage, breaking it up with a spatula or wooden spoon until browned and fully cooked through, about 5-7 minutes. Remove the sausage to a paper towel-lined plate or bowl, leaving about 1 tablespoon fat in the pan for the veggies.

2. 02

   Add the mirepoix veggies, tossing to get them well-coated in oil/fat, sautéing until mostly softened, 7 minutes. Reduce the heat to medium low and add 2 cloves minced garlic, 1 tablespoon of chopped fresh thyme, 3 tablespoons chopped sun-dried tomatoes, ½ teaspoon black pepper, ¼ teaspoon red pepper flakes and 1 teaspoon each kosher salt and Italian seasoning. Stir until well combined and garlic is fragrant, 60 seconds. Sprinkle 1 tablespoon of flour over the mixture, tossing to combine, cook for another minute.

3. 03

   Pour in 4 cups chicken stock and 1 can of crushed tomatoes. Bring to a boil and then reduce to a simmer, cooking until the soup is thickened slightly, 5-10 minutes. If you have a parmesan rind, add it while the soup simmers. Add 10oz cheese tortellini and 1 can white beans. Simmer for 3-4 minutes until the tortellini float to the top and are fully cooked through and tender.

4. 04

   Stir in the cooked sausage, 4 cups chopped spinach, 1 cup heavy cream and ½ cup of parmesan cheese. Ladle into bowls and serve hot topped with more parm, fresh basil and black pepper. NOM NOM.