This creamy sausage tortellini soup is loaded with hot Italian sausage and veggies. It’s a comforting full meal with a side salad and some crusty bread.

Ingredients

• 1/2 pound hot italian sausage
• 3/4 cups sliced celery
• 3/4 cup sliced carrots
• 1/2 cup diced onion
• 2 cloves garlic, pressed
• 1 tablespoon all-purpose flour
• 14 1/2 ounces chicken broth
• 1 (14.5 ounce) can basil, garlic, and oregano diced tomatoes, undrained
• 1/2 teaspoon italian seasoning
• 1 (8.8 ounce) package cheese tortellini
• 1 cup heavy cream
• 2 cups fresh spinach
• 1/2 cup shredded mozzarella cheese
• salt and freshly ground black pepper to taste

Directions

1. Place sausage, celery, carrots and onions in a Dutch oven over medium heat. Cook and stir until sausage is browned and veggies are tender, 7 to 9 minutes. Add garlic and cook until fragrant, about 1 minute.
2. Stir in flour and until well incorporated. Pour in chicken broth, scraping bottom of pot to release all browned bits. Cook for 1 minute. Add diced tomatoes and Italian seasoning; bring to a boil.
3. Reduce heat, add tortellini, and simmer for 5 minutes. Add cream; cook and stir for 5 more minutes. Add mozzarella cheese and stir until melted; stir in spinach. Season with salt and pepper.