Tortolini Soup

Made this tonight and it was good. Not eat-it-everyday good but a nice reliable supper option. Would have gone good with some fresh bread but was fine on its own.

CREAMY TORTELLINI SOUP

 yield: 4-6 medium bowls

  total time: 30 MINUTES

INGREDIENTS:
1 tablespoon olive oil 
1 pound Italian sausage, casing removed, or cheat and get bulk sausage if you can. The spicier the better.
3 cloves garlic, minced
1 medium sweet onion, diced
2 teaspoons Italian seasoning
Kosher salt and freshly ground black pepper, to taste
2 tablespoons all-purpose flour
4 cups chicken stock
1 (8-ounce) can tomato sauce
1 (9-ounce) package refrigerated tortellini
Handful of fresh spinach or baby spinach, with most of the stems removed
1/3 cup heavy cream
3 tablespoons chopped fresh basil (optional garnish)

DIRECTIONS:
1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
2. Stir in garlic, onion and Italian seasoning. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
3. Whisk in flour until lightly browned, about 1 minute. Yes it will be very dry and funky looking. Go with it.
4. Gradually whisk in chicken stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
5. Stir in tortellini; cover and cook until tender, about 5-7 minutes.
6. Stir in kale until wilted, about 1-2 minutes. Stir in heavy cream and basil until heated through, about 1 minute; season with salt and pepper, to taste.
Serve immediately.