Ingredients
- 1 - 1½ lb Italian Sausage (ground - mild or spicy)
- 2 tbsp olive oil
- 2 large carrots (peeled and chopped)
- 1/4 cup red onion (finely chopped)
- 1 stalk celery (finely chopped)
- 1 tbsp minced garlic
- 1 tsp salt
- ¼ tsp black pepper
- 1 tsp Italian seasoning
- 1 tsp fennel seeds
- 1 tbsp Better Than Bouillon Chicken Base
- 14.5 oz Hunt's Diced Tomatoes (with Basil, Garlic and Oregano)
- 1 cup pasta sauce (Prego, Ragu, etc.)
- 3 cups water
- 8-12 ounces cheese tortellini pasta (refrigerated or frozen)
- 2 cups fresh spinach
- ½ cup heavy cream
- Optional Topping: Parmesan Cheese and Crushed Red Pepper Flakes
Instructions
- In a large dutch oven on medium heat, brown Italian sausage. Use a wooden spoon to help break up the meat. Add in 2 tbsp of olive oil to help the browning process.
- Next add in celery, red onion and carrots and simmer for 5 minutes.
- Stir in salt, black pepper, Italian seasoning and fennel seeds.
- Stir in Better Than Bouillon Chicken Base, diced tomatoes, and 1 cup of pasta sauce.
- Stir in 3 cups of water and cover pot to bring to a boil.
- Stir in tortellini pasta and spinach. Next add heavy cream and simmer for 5 minutes.
- Optional: top with parmesan cheese and crushed red pepper flakes.