Ang’s Creamy Tortellini Soup

• . ground mild Italian sausage↗1
• small yellow onion, diced↗1
• celery stalks, diced↗2
• large carrots, peeled and diced↗2
• arlic cloves, minced↗3
• kosher sea salt↗1 teaspoon
• ground black pepper↗0.5 teaspoon
• Italian seasoning↗0.5 teaspoon
• fennel seed, crushed or chopped1 teaspoon
• one 6-oz. can tomato paste6 ounce
• dry white wine↗0.5 cup
• all-purpose flour↗0.5
• chicken broth↗6
• . refrigerated cheese tortellini14 ounce
• half and half or heavy cream↗2 cup
• handful chopped fresh spinach1
• Parmesan and fresh parsley for serving

Step-by-step instructions

1. 1

   In a large stockpot set over medium-high, cook the sausage, breaking up into little pieces. When sausage is mostly browned, add onion, celery and carrot, sauté for 5 minutes or until the vegetables are soft.

2. 2

   Add the garlic, spices, and tomato paste; sauté for an additional 3-5 minutes, or until fragrant, stirring occasionally to prevent it from burning.

3. 3

   Add wine and let it cook out for a few minutes. Stir the flour into the sausage and cook for 1 minute. It’ll be sticky and dry. Gradually add in the chicken broth, stir to combine. Continue cooking until the mixture reaches a simmer, then reduce heat to low and simmer for 15 minutes.

4. 4

   Add the cream, then bring it to a low simmer. Add the tortellini and spinach. Cook just until tortellini is al dente, per package directions. Serve with fresh parsley and Parmesan and dunk with cheese bread!