Ingredients
Method
Sauté the Aromatics
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic. Cook for about 3-5 minutes until the onions are translucent.
Brown the Sausage
- Add the Italian sausage to the pot. Break it apart and cook for about 5 minutes until browned and no longer pink.
Add the Veggies
- Toss in the sliced carrots and cook, stirring occasionally, for 3-4 minutes until they start to soften.
Build the Flavor
- Pour in the tomato sauce and then stir in the vegetable broth. Add the Italian seasoning, salt, and pepper. Bring to a gentle boil.
Cook the Tortellini
- Add the tortellini and cook according to package instructions, usually about 3-5 minutes. When they float to the top, they are done.
Finish with Spinach
- Stir in the fresh spinach and let it wilt for about 2 minutes before serving.
Notes
This soup can be stored in the refrigerator for 3-4 days or frozen for up to 2 months. Adjust seasoning as needed and consider adding a squeeze of fresh lemon juice for brightness.
