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Creamy Tortellini Soup with Spinach

This creamy Tortellini Soup soup with spinach is perfect for when nothing but comfort food will do.

I have several soup lovers in my family, so I have lots of soup recipes as a result. This one tops the list of favorites. We first made this creamy tortellini soup with spinach, Italian sausage, and other veggies just as the news of Covid-19 started to settle on our minds. It was so good, and exactly the kind of comfort we needed at the time.   This soup will definitely have your family coming back for seconds.

Start by browning the sausage in a large frying pan over medium heat until no longer pink. Drain the meat and set aside.  I use a plate lined with a few paper towels to soak up any extra grease. Wash the vegetables thoroughly and chop the carrots, onion, and zucchini into large chunks to put into a food processor. I love to use my little Cuisine Art food processor to save time on chopping all of the veggies.

Pulse just enough to break the vegetables into small bite-sized pieces. Be careful not to over-pulse.  You only want them to be coarsely chopped, not ground up into tiny bits. Sauté the veggies in the same pan that you browned the meat in with olive oil until they are crisp-tender. Add the minced garlic and cook for 2-3 minutes more. 

Stir in the flour until it is mixed thoroughly with the vegetables, and slowly add the chicken broth.  Stir and continue cooking and string until the mixture thickens slightly into a creamy sauce and begins to simmer.  Add the milk, meat, tortellini, spinach, salt, pepper, and Italian seasoning. Cover and continue to cook on med-Low for approximately 20 minutes or until tortellini is tender.

Top with fresh parmesan cheese and serve with baby carrots or carrot sticks. Enjoy!