2 Tbs olive oil
1 lb. Italian pork sausage (I always go with sweet, but you do you!)
1 c chopped yellow onion
1/2 c chopped carrot
1 Tbs minced garlic (about 3 cloves)
1 tsp Italian seasonings
3 c chicken broth
15 oz. diced tomatoes with basil, garlic, & oregano, undrained
1 (9 oz.) package refrigerated tortellini (or frozen)
3.5 c baby spinach
1 c half-and-half
Heat oil in a large Dutch oven over medium-high heat. Add sausage and cook through, stirring to crumble, until browned and no longer pink, about 5 minutes. Add the onion and carrot; cook, stirring occasionally until the onion is translucent, about 4 minutes. Add garlic and Italian seasonings; cook, stirring constantly, until fragrant, about 1 minutes.
Stir in broth and tomatoes; bring to a boil over high heat. Reduce heat to medium to maintain an simmer; cook, covered, until the carrots are tender, about 5 minutes.
Uncover and return to a boil over high heat. Add tortellini. Reduce heat to maintain a gentle boil; cook according to package directions.
Reduce heat to medium-low; stir in spinach and half-and-half. Stir gently until the spinach wilts, about 1 minute.
Eat with crusty bread!
From EatingWell
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