Tortellini Soup

Ingredients

• 1/2 lb. Italian sausage
• 1/2 cup onion, finely chopped, finely chopped
• 1 tablespoon garlic, minced, minced
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon all-purpose flour
• 3 cup (24 oz.) tomato sauce
• 1 package (9 oz.) cheese tortellini
• 1/2 cup half and half
• 1 1/2 cup baby spinach

Directions

1. Heat oil in a Dutch oven or large pot for 2 minutes over medium high heat until the hot oil sizzles and shimmers. Add sausage and stir to cook for 5-7 minutes until browned. Break the sausages into small pieces using a spatula.
2. Add onions and garlic and sauté until tender. Stir well to combine and season with salt and pepper.
3. Stir in flour until well combined, about 1 minute. Then, pour in tomato sauce. Turn the heat down to medium and stir well to combine. Bring the sauce to a simmer. Turn to low heat and let it simmer for 5 minutes.
4. Add tortellini and cook until tender, about 8-10 mins according to package directions. Stir occasionally to cook evenly. If the texture of the soup is too thick, add in some water or chicken stock.
5. Add heavy cream and stir well to mix. Make sure the heat is on low and stir well to achieve a smooth creamy consistency. You should notice the soup turn into a creamy orange colour after adding heavy cream. Add in spinach and kale. Cook for 1 minute until soft.
6. Garnish with a sprinkle of fresh parsley on top and serve warm.