Ingredients
- 1 lb hot Italian sausage casings removed
- 1 white onion
- 2 celery stalks
- 2 large carrots
- 2 tbsp all purpose flour
- 1 can of Italian diced tomatoes 14.5 oz
- 1 large can of crushed tomatoes 28 oz
- 6 cups chicken stock
- 1 bag of cheese tortellini
- 1 cup of heavy cream
- A few handfuls of spinach 2-3 cups
- Grated Parmesan
- S&P
Instructions
- In a large pot over medium high heat, brown your hot Italian sausage; remove casings if needed and break up into bite size crumbles. Remove from pot once cooked through and set on a paper towel lined plate.
- Discard some of the grease, leaving about 1 tbsp and any sausage bits stuck to the pan. Finely chop your carrots, celery and onion, add to the pot and sauté for about 10 mins. Add 2 tbsp flour and stir to evenly coat vegetables.
- Return cooked sausage to pot. Add canned tomatoes and chicken stock, let simmer over medium heat for about 30 mins to allow crushed tomato’s and vegetables to break down.
- Add bag of frozen tortellini and heavy cream, allow to cook for 5-7 mins before adding handfuls of spinach — let wilt and serve! Top with grated Parmesan!
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