Ingredients:
- 1 lb lean Italian turkey or chicken sausage, casings removed OR 1 lb ground beef + 1 tsp fennel seeds
- 1 tbsp extra virgin olive oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 28 oz crushed tomatoes, no salt added
- 4 cups low-sodium chicken broth
- 1 tbsp Italian seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 10 oz refrigerated cheese tortellini OR 10 oz dried cheese tortellini (increases cook time by 7-10 minutes)
- 3 cups fresh baby spinach, tightly packed OR 3 cups lacinato kale (add 2 extra minutes to wilt)
- 1/2 cup half-and-half OR 1/2 cup full fat coconut milk (adds a slight nutty flavor)
- 1 tbsp balsamic vinegar
- 2 tbsp freshly grated Parmesan cheese for garnish
Instructions:
- Heat olive oil in a large Dutch oven or heavy-bottomed stock pot over medium-high heat.
- Add the lean sausage (or ground beef with fennel seeds), breaking it into small crumbles with a wooden spoon. Cook for 6-8 minutes until browned and slightly crispy, allowing a crust to develop on the bottom of the pot.
- Stir in the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for 1 minute until fragrant.
- Deglaze the pot with the balsamic vinegar, scraping up any browned bits (the fond). Add the crushed tomatoes, chicken broth, Italian seasoning, smoked paprika, and red pepper flakes.
- Bring the liquid to a gentle boil, then reduce heat and simmer for 5 minutes to allow flavors to meld.
- Add the tortellini (refrigerated or dried). If using refrigerated, cook for 5 minutes, or until the pasta floats to the surface and is al dente. If using dried, cook for approximately 12-15 minutes, or until al dente.
- Remove from heat. Stir in the fresh baby spinach (or lacinato kale) and half-and-half (or full fat coconut milk). If using kale, stir and let sit for an additional 2 minutes until wilted. Stir until the spinach/kale is wilted and the soup is creamy.
- Serve immediately garnished with freshly grated Parmesan cheese.