Start by browning the sausage and veggies.
Warm the olive oil in a big Dutch oven or saucepan over medium heat.
Toss in the sausage and brown it, crumbling it with a wooden spoon as you go. Then, lay it aside.
Saute the celery, carrots, and onion for around seven to eight minutes, or until they're tender. Cook for a further minute after adding the garlic.
Step 2: Make the Broth
Garnish with chopped tomatoes and their juice, chicken broth, oregano, basil, salt, and black pepper. Mix thoroughly.
Once the sausage has cooked through, add it back to the soup and bring it to a boil. To let the flavors combine, bring to a simmer and stew for 10 to 15 minutes.
3. Finish with Tortellini and Cream
Throw in the tortellini and cook it for about seven to ten minutes, or as directed on the box.
Before adding it to the soup, mix together the cornstarch and heavy cream in a small dish. Keep the soup simmering for two or three minutes, or until it thickens a little.
Chop some spinach and cheese and you're done!
Cook, stirring occasionally, for one to two minutes, or until the fresh spinach wilts.
Add the Parmesan and taste for salt and pepper; adjust seasoning as required.
5. Present and Add a Glaze
Serve hot, garnished with chopped parsley and more Parmesan cheese if liked.
For a full dinner, serve hot with crusty bread and a side salad.
Tips for Making the Best Soup
Elevate It: For a spicier version, try using hot Italian sausage or adding more red pepper flakes.
For a vegetarian version, you may use crumbles made of plant-based ingredients instead of sausage and vegetable broth.
Preserving: Keep any leftovers in the fridge for no more than three days if sealed tightly. Return to a low simmer and, if necessary, thin with more milk or broth.
Calorie Breakdown (Each Serving)
Around 400 calories
Contains 20 grams of protein.
Number of carbs: 24 grams
Contains 25 grams of fat.
Amount of fiber: 3 grams
