2 tablespoons extra virgin olive oil
1 small yellow onion, diced (about 1/2 cup)
1 small zucchini, diced (about 1 cup)
2 cloves garlic, minced
1 cup shredded carrots
1, 14ounce can diced tomatoes
3 cups low sodium chicken or vegetable stock
1, 9 ounce package cheese or spinach tortellini
2 big handfuls baby spinach
2 fully cooked sausage links, sliced thin (can use chicken sausage, pork sausage, or turkey sausage)
1/2 teaspoon Italian seasoning
1/3 cup heavy cream
1/4 teaspoon salt (optional, if you need it)
1/4 teaspoon red pepper flakes (optional, if you like it)
Shredded parmesan cheese
In a medium Dutch oven over medium heat, add olive oil, onions and zucchini – saute until onions are translucent, about 3-4 minutes.
Add garlic and saute for an additional minute.
Add carrots, tomatoes, and stock and allow for the soup to come to a simmer.
Add tortellini and cook for 3-4 minutes (or the time specified on the package).
Stir in the spinach, sausage, and Italian seasoning, and heavy cream.
If you need extra salt, add 1/4 teaspoon and red pepper flakes.
Garnish with shredded parmesan.
This recipe calls for fully cooked sausage. There are excellent fully cooked chicken sausages that can be used for this recipe. If you choose to use a raw sausage, ensure you fully cook it before beginning on the soup.