Ingredients

• 0.5 pounds hot Italian sausage
• 0.75 cups celery
• 0.75 cups carrots
• 0.5 cups onion
• 2 cloves garlic , pressed
• 1 tablespoon flour
• 14.5 ounces chicken broth
• 1 , 14.5 ounce
• 0.5 teaspoons Italian seasoning
• 1 , 8.8 ounce
• 1 cup heavy cream
• 2 cups fresh spinach
• 0.5 cups mozzarella cheese
• salt and freshly ground black pepper to taste

Instructions

1. 1 Place sausage, celery, carrots and onions in a Dutch oven over medium heat. Cook and stir until sausage is browned and veggies are tender, 7 to 9 minutes. Add garlic and cook until fragrant, about 1 minute.
2. 2 Stir in flour and until well incorporated. Pour in chicken broth, scraping bottom of pot to release all browned bits. Cook for 1 minute. Add diced tomatoes and Italian seasoning; bring to a boil.
3. 3 Reduce heat, add tortellini, and simmer for 5 minutes. Add cream; cook and stir for 5 more minutes. Add mozzarella cheese and stir until melted; stir in spinach. Season with salt and pepper.

Nutrition per serving