Ingredients:
1 pound ground Italian sausage, hot or mild
1 yellow onion, diced
3 cloves garlic, minced
2 tbsp corn starch mixed with a splash of water into a slurry (Could substitute 3 tbsp flour)
1/4 cup white wine
1 tsp dried basil
1/2 tsp oregano
1/4 tsp cayenne, if you want a little spice
1 tsp hot sauce, I used Frank’s
1/2 tsp mustard powder
1/4 tsp black pepper
1/4 tsp red pepper flakes
1 cup heavy cream
5 cups chicken broth
2-3 cups baby spinach
2 cups cheese tortellini
Salt to taste
Fresh grated Pecorino Romano or Parmesan cheese
Cooking Instructions:
Start with a pound of Italian sausage, I use hot, and one small yellow onion diced. Break up the sausage and saute on medium high heat until browned, about 5-8 minutes. Add in 3 minced garlic cloves for about a minute. Add in a splash of white wine to de-glaze for another minute. Add in a corn starch slurry, which is two tablespoons of corn starch with a splash of water mixed, you could substitute 3 tablespoons of flour instead. Cook the rawness out for about a minute then add in the spices from above. Pour in 5 cups of chicken broth, stir it all up and don’t forget to keep scraping all the bits off the bottom. If you want a little spice add in your favorite hot sauce, I used Frank's. Then add one cup of heavy cream, stir it up and bring to simmer. Throw in 2-3 cups of baby spinach and 2 cups of cheese tortellini. Stir it up and simmer for about 5 minutes, taste for salt and add it to your liking. Plate it up and add some fresh grated Pecorino Romano or parmesan. I’m telling you guys this soup hits perfect on a cold night when you don’t have a lot of time to make dinner.
Cook Time: 20 mins