• Cooking Time: 25 minutes
• Servings: 6-8
• Preparation Time: 5 minutes
• 1.25 pounds ground Italian sausage
• 1 small white onion, peeled and diced
• 2 large carrots, peeled and diced
• 4 garlic cloves, minced
• 1/4 cup white-whole wheat flour (or all-purpose flour)
• 6 cups chicken stock
• 1 (10-ounce) package refrigerated cheese tortellini
• 5 ounces greens of your choice
• 2 cups milk
• salt and pepper

1. 1) Cook Italian sausage in a large stockpot over medium-high heat until browned, crumbling it as it cooks. Using a slotted spoon, transfer the cooked sausage to a separate plate and set aside. Reserve two tablespoons of grease in the pan, discarding the rest
2. 2) Stir in onions and carrots, and saute for 4-5 minutes or until the onions are soft and translucent, stirring occasionally. Add in the garlic and saute for an additional 1-2 minutes, or until fragrant, stirring occasionally. Stir in the flour until it’s evenly coating the veggies, and cook for an additional 1 minute, stirring occasionally
3. 3) Gradually add in the chicken stock, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low and simmer for 5 minutes
4. 4) Stir in the cooked sausage, tortellini, spinach, and milk, and continue simmering for 4-5 minutes, or until the tortellini is al dente
5. 5) Taste, and season with salt and pepper to taste and serve

Quick and easy to make and full of great flavor