Creamy Chicken Sausage & Tortellini Soup

• servings: 6 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

2 tbsp. Unsalted Butter

1 lb. Chicken Sausage (or Italian pork sausage)

1 Yellow Onion (finely chopped)

2 Celery Stalks (finely chopped)

2 large Carrots (finely chopped)

4 Garlic Cloves (minced)

4 tbsp. Tomato Paste

1 tbsp. Italian Herb Seasoning

1 tbsp. Flour

1/2 cup Dry White Wine

x2 16.9oz Kettle & Fire Bone Broth

28 oz canned San Marzano Tomatoes

4 Bay Leaves

2 cups Fresh Spinach

9 oz. Tortellini

1/2 cup Grated Parmesan + more for topping

1/4 cup (Optional) Heavy Cream

1 tsp. Chili Pepper Flakes

Directions

In a very large soup pot, add the butter to melt. Add the chopped onion, celery, carrots, and garlic to saute 3-4 minutes, until fragrant.

Add the ground sausage and saute until browned, about 8-10 minutes.

Stir in the seasonings, flour, and tomato paste. Cook for 1-2 minutes.

Add the white wine and stir until absorbed by the veggies.

Add the canned tomatoes and use a spatula to help break them up in the soup pot.

Add the bone broth, bay leaves, and chili pepper flakes. Stir to combine, then bring to a boil.

Stir in the (optional) heavy cream, spinach, grated parmesan, and tortellini. Cook for 4-5 minutes, or until the tortellini is cooked.

Garnish with freshly chopped basil and grated parmesan to enjoy warm!