This new-to-us recipe replaces the previous one we used with a thicker and creamier sauce, and includes the addition of carrots and fresh spinach. This is an excellent upgrade.
Photo © Source Frida Sofia Eats
Ingredients
- 1 lb. mild Italian sausage
- 1 yellow onion, chopped
- 3 carrots, chopped
- 3 stalks celery, chopped
- 1/2 tsp. ground black pepper
- 2 tsp. Italian seasoning
- 1 tsp. salt
- 1 tsp. fennel seed, lightly crushed
- 6 oz. tomato paste
- 1/2 cup all-purpose flour
- 7 cups beef broth
- 20 oz. cheese tortellini
- 2 cups heavy cream, half-and-half, or coconut cream
- 2 cups fresh spinach
- 1/2 cup grated Parmesan + plus more for serving
Instructions
- In a large stockpot over medium high heat, add onion and sauté for a minute before adding sausage. Cook for a minute, then add spices. Continue to cook until almost browned.
- Add carrots, and celery. Sauté about 5 minutes, until the vegetables begin to soften.
- Stir in tomato paste. Cook for another 5 minutes, until fragrant.
- Sprinkle in the flour and stir for 1 minute (it will look dry, just keep stirring so it doesn’t burn).
- Gradually pour in the broth, stirring well. Bring to a boil, then reduce to a simmer for 15 minutes.
- Stir in cream, tortellini, and spinach. Simmer until the tortellini is tender, about 2-3 minutes.
- Finish with Parmesan and stir until melted. Serve hot with extra cheese on top.
Photo credit: Jacob Fox
Photo credit: TheCozyCook.com
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