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Sausage Tortellini Soup

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Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound Italian sausage casing removed
  • 3 cloves garlic minced
  • 2-3 shallots chopped
  • 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 (Whole Foods makes a great provolone/prosciutto variety)
  • 1 cup baby spinach stems removed
  • ⅓ -1/2 cup heavy cream I liked it better with 1/2c.

Instructions
 

  • Heat olive oil in a large stockpot over medium heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks. Remove sausage to a plate.
  • Stir in garlic and shallot for 2 mins. Season with salt/pepper.
  • Whisk in flour until lightly browned, about 1 minute.
  • Slowly add chicken stock and tomato sauce.
  • Bring up to a boil; reduce heat and simmer until slightly thickened, about 10 minutes.
  • Stir in tortellini; cover and cook until tender, about 3-5 minutes.
  • Add spinach and return sausage to the pot to heat through.