Italian Sausage and Tortellini Soup #

Ingredients #

• 1 lb. Ground sweet Italian sausage
• 2 15.5 oz cans of cannellini beans, drained and rinsed
• 1 14.5 oz can of petite diced tomatoes
• 4 garlic cloves, minced
• 2 medium carrots, chopped
• 1 small white onion, chopped
• 4 cups low sodium chicken broth
• 1 1/2 Tbsp. fresh lemon juice (about 1/2 a lemon)
• 2 Tbsp. Italian seasoning
• 20 oz three cheese tortellini
• 2 cups packed baby spinanch
• 1 cup heavy cream, at room temperature
• 1/2 cup grated Parmesan cheese

Instructions #

• In large skillet, cook sausage over medium-high heat 8 minutes or until browned, breaking up sausage with side of spoon, stirring occasionally.
• In 5- to 6-quart slow cooker, stir beans, tomatoes with their juice, garlic, carrots, onion, broth, lemon juice, seasoning and sausage with drippings; cover and cook on high 4 hours or low 8 hours.
• Stir tortellini into slow cooker; cover and cook 10 minutes or until tortellini is tender and heated through. Stir in spinach and cream; cover and cook 5 minutes or until spinach is wilted, stirring occasionally. Makes about 12 cups.
• Serve soup sprinkled with parmesan cheese.

Original Recipe #

Giant Eagle