Kris Dovbniak • Chef & Recipe Developer

Fall is for SOUP! Soup is one of my absolute favorite meals- you can pack a ton of nutrients in one pot– not to mention it’s ONE POT… it’s cozy, warming– everything I love about the changing seasons. This recipe has become a family favorite over the past year, since I made it on a whim after a chilly family outing.

A simple base of carrots, celery and onion with LOTS of fresh garlic, tomatoes, Italian seasoning, and broth, of course, is paired with fresh sauteed sausage (of your choosing) and tortellini for a hearty twist that truly makes this dish feel like a full meal- rounded out with a squeeze of lemon and some fresh spinach for a nutrient boost. I like to add lots of fresh grated parmesan at the end– is there anything better in the fall??

Tortellini Sausage Soup
Serves 4-6

• 2 tsp olive oil (more as needed)
• 1 package Italian sausage links (chicken or pork)- spicy if you want a kick, crumbled
• 1 onion, diced
• 1 carrot, diced
• 2 stalks celery, diced
• 3-4 large cloves garlic, minced
• 1 can diced tomatoes (I like fire roasted)
• 1 tsp Italian seasoning
• 1/2 tsp sea salt
• 4 cups low-sodium chicken broth
• 1 10-oz package tortellini
• 2 cups baby spinach
• Juice of ½ lemon
• Fresh grated parmesan (optional

1. Heat oil to medium-high in a soup pot or dutch oven.
2. Add crumbled sausage and cook until browned. Remove and set aside.
3. If needed, add additional drizzle of oil. Add onions and cook until starting to turn translucent. Stir in carrots and celery and cook until starting to soften, 2-3 minutes.
4. Stir in garlic. Add in tomatoes, Italian seasoning, salt and broth. Bring to a simmer. Cover and simmer 8-10 minutes, until vegetables are soft.
5. Still at a rolling simmer, add in tortellini and cook for 4-6 minutes until tortellini is soft. Stir in spinach and lemon juice.
6. Season to taste and serve with fresh grated parmesan on top.

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