Creamy Tortellini Soup with Spinach and Boursin

Ingredients

• 1 pound bulk Italian sausage
• 14 ½ , 14.5 ounce
• 9 ounces refrigerated cheese tortellini
• 1 cup vegetable broth
• 0.75 cups evaporated milk
• 0.25 cups heavy cream
• 1 , 5.2 ounce
• 4 cups baby spinach
• Italian seasoning to taste
• 2 tablespoons freshly grated Parmesan cheese , or to taste

Instructions

1. 1

   Cook sausage in a large stockpot over medium heat, crumbling and breaking up with a spatula, until evenly browned, about 5 minutes.

2. 2

   Stir in tomatoes, tortellini, vegetable broth, evaporated milk, heavy cream, and Boursin cheese.

3. 3

   Bring to a simmer; cook, uncovered, until tortellini float to the top and the filling is hot, about 8 minutes. Stir in the spinach; cook until wilted, about 2 minutes. Season with Italian seasoning and Parmesan cheese.