Creamy Tortellini & Sausage Soup

Ingredients

• 3/4 tsp black pepper
• 1 tsp salt
• 1/2 cup tortellini
• 1/4 cup all purpose flour
• 2 large carrots
• 2 tsps minced garlic
• 1 oz sweet ground Italian sausage
• 2 cups 2% fat milk
• 6 cups chicken stock
• 1 cup onions, chopped
• 5 oz spinach

Directions

1. Cook Italian sausage in a large stock pot over medium-high heat until browned, crumbling as it cooks. Using a slotted spoon transfer the cook sausage to a separate plate and set aside. Reserve 2 tablespoons of grease in the pan discarding the rest.
2. Stir in onions and carrots and sauté for 4-5 minutes or until the onions are soft and translucent, stirring occasionally. Add in the garlic and sauté for an additional 1-2 minutes, or until fragrant, stirring occasionally. Stir in the flour until it’s evenly coating the veggies, and cook for an additional 1 minute, stirring occasionally.
3. Gradually add in the chicken stock and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low and simmer for 5 minutes.
4. Stir in the cooked sausage, tortellini, spinach, and milk, and continue simmering for 5 minutes, or until the tortellini is al dente.
5. Season with salt and pepper to taste.