Sausage Tortellini Soup

• 1 lb raw mild Italian sausage, casings removed
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 3 cloves garlic, minced
• 2 tsp kosher salt
• ¼ tsp freshly ground black pepper
• ¼ tsp red pepper flakes (optional)
• ¼ tsp dried oregano (optional)
• 2 tbsp all-purpose flour
• 32 oz low-sodium chicken broth (about 4 cups)
• 8-9 oz cheese tortellini (about 2 1/2 cups)
• 5 oz baby spinach (about 5 packed cups)
• 1 cup half-and-half

Cook 1 pound raw Italian sausage in a Dutch oven or large pot over medium heat, breaking it up into small pieces with a wooden spoon, then add the diced onion and cook until soft and the meat is no longer pink, 6 to 8 minutes.

Stir in the minced garlic, the kosher salt, black pepper, red pepper flakes and oregano if using. Cook, stirring occasionally, until the flavors combine, about 1 minute. Sprinkle the flour over the sausage mixture. Cook, stirring constantly, for 1 minute to cook the floury taste out.

Stir in 1 (32-ounce) carton low-sodium chicken broth, scraping the bottom of the pot with a wooden spoon to release any stuck-on bits. Increase the heat to medium-high and bring to a lively simmer.

Reduce the heat to maintain a gentle simmer. Cook for 5 minutes to let the flavors meld.

Stir in cheese tortellini and baby spinach. Cook for 1 minute less than the package instructions for the tortellini. Stir in 1 cup half-and-half. Taste and season with more kosher salt and black pepper as needed.

Enjoy!