Ingredients
- Olive oil: 2 tablespoons
- Chicken sausage, sliced: 1 pound
- Onion, chopped: 1 medium
- Carrots, chopped: 2 medium
- Celery, chopped: 2 stalks
- Chicken broth: 6 cups
- Cheese tortellini: 9 ounces
- Fresh spinach: 5 ounces
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced chicken sausage and cook until browned, about 5-7 minutes. Remove sausage from pot and set aside.
- Step 2: Add 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.
- Step 4: Add the cheese tortellini and cooked sausage to the pot. Reduce heat and simmer until the tortellini is tender, about 3-5 minutes.
- Step 5: Stir in the fresh spinach until wilted, about 1 minute.
- Step 6: Serve immediately.
Notes
- Leftovers taste great the next day, but add a splash of broth when reheating to keep the tortellini from drying out.
- For a heartier soup, stir in a can of drained and rinsed cannellini beans along with the tortellini.
- Garnish each bowl with a sprinkle of grated Parmesan cheese and a swirl of pesto for added flavor.
- To prevent mushy spinach, stir it in right before serving and don't overcook it.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American