Put the olive oil into the Dutch oven and heat to medium/high. Add the sausage, onion and celery and sauté until the meat is browned and the onion is translucent, about 7-8 minutes. Add the garlic and continue to cook for another minute. Drain off any excess fat.
Add the vegetable stock, crushed tomatoes, tomato paste, Italian seasoning and salt. Stir until fully blended. Bring to a boil, then reduce to medium/low, simmering for 15 minutes to let the flavors develop.
Add in the cream, tortellini and baby spinach. Simmer for 3-5 minutes until the spinach has wilted. Ladle into bowls and garnish with freshly grated Parmesan.
Chef’s Note: Spice it up by using Hot Italian Sausage
Put the olive oil into the Dutch oven and heat to medium/high. Add the sausage, onion and celery and sauté until the meat is browned and the onion is translucent, about 7-8 minutes. Add the garlic and continue to cook for another minute. Drain off any excess fat.
Add the vegetable stock, crushed tomatoes, tomato paste, Italian seasoning and salt. Stir until fully blended. Bring to a boil, then reduce to medium/low, simmering for 15 minutes to let the flavors develop.
Add in the cream, tortellini and baby spinach. Simmer for 3-5 minutes until the spinach has wilted. Ladle into bowls and garnish with freshly grated Parmesan.
Chef’s Note: Spice it up by using Hot Italian Sausage
