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Soup

Tortellini Soup

What you Need

Cutting Board and Carving Knife

1 pound ground sweet Italian sausage

1 onion, diced

4 cloves garlic, minced

2 carrots, diced

2 ribs celery, diced

1 tablespoon Italian seasoning

32 (oz 4 cups) beef broth

¼ cup cornstarch

¼ cup water

16 oz half & half (2 cups/1 pint)

10 oz fresh cheese tortellini

5 oz baby spinach

1 cup milk, if needed

What to Do

Brown sausage in a stock pot over medium-high heat; remove sausage with a slotted spoon; set aside.

Add onion and garlic to stock pot and sauté until tender and fragrant (~2 minutes).

Add carrots, celery, Italian seasoning and continue to cook 3 minutes more.

Add broth; bring to a bubbly boil.

Mix water and cornstarch in small container.

Add the cornstarch mixture and half & half; stir until thickening (~2 minutes).

Stir in tortellini and browned sausage; return to a boil, cover and cook 4 minutes.

Stir in spinach, remove from heat; serve immediately.

Halve it, double it, triple it…just do the math!

⅛ teaspoon garlic powder ≈ 1 clove pressed garlic ≈ ½ teaspoon minced garlic

If necessary, thin with milk, ⅓ cup at a time, to desired consistency