INGREDIENTS:

• 16 ounces Italian sausage see note
• 1/2 medium onion chopped finely
• 2 sticks celery chopped finely
• 2 tablespoons flour
• 3-4 cloves garlic minced
• 4 cups chicken broth
• 1 (28 ounce) can diced tomatoes with juices
• 1/4 teaspoon Italian seasoning
• 2 generous cups refrigerated cheese tortellini
• 1 cup heavy/whipping cream
• 2 cups (packed) fresh baby spinach optional
• Salt & pepper to taste

DIRECTIONS:

• Add the sausage meat to a large soup pot. Sauté over medium-high heat, stirring occasionally, for 7-10 minutes, or until the sausage is browned all over.
• Take the sausage out of the pot and set it aside on a paper towel lined plate. Leave about a tablespoon of the fat in the pot (drain any excess).
• Add the onion and celery to the pot and cook for 4-5 minutes.
• Add the flour and garlic and cook for a minute, stirring constantly. 
• Slowly add the chicken broth and stir until the flour has completely dissolved. 
• Add the canned tomatoes and Italian seasoning to the pot. Also add the sausage back in. Increase the heat to high and bring the soup to a gentle boil. 
• Once it’s boiling, add the tortellini and reduce the heat so it’s gently simmering. Cook for 5 minutes.
• Stir in the cream and cook for another 5 minutes.
• Stir in the spinach and season with salt & pepper to taste.

Original recipe is here. Crockpot version is available here.