comment icon 29 more comments And then it moved into, like, I can’t wait till the weekend for that so let’s make that again on Tuesday night for dinner. And now it’s just in the permanent repertoire! Unlike the AFC, it’s not really a nightly situation – this guy is heavy and rich and unapologetically extra, and once a week is about all I can handle. So I save it for a night when I am extra hungry and looking for a comfort food hug, and it delivers every time. I loosely based this around one of my favorite soups of all time – Ang’s Tortellini Soup. But since it’s already pretty heavy with the cheese on top, I don’t think it needs the cream in there. That said, follow your heart. If you’re wanting some creaminess or a few dollops of garlic herb Rondele in there (a weirdly specific vision I’ve had), please don’t deny yourself this joy. And DO NOT SKIP the garlic bread – I know it’s an extra step, and you can buy it if you must! But dunking a chunk of garlic bread into that skillet and building a perfect bite with sauce, bread, and a little piece of cheesy tortellini is an elite experience that I don’t want you to miss out on. Sausage gets cooked, veggies get cooked, then they both went back in together. Check out the browning on the sausage. YUMMO!
And here comes the spinach. We’re going to simmer. At this point I’ve made a very nice little mess. Typical. 5 from 6 reviews
1 tablespoon avocado or olive oil 1 lb. ground Italian sausage (I use a mild one for my kids, but spicy would be delicious) 2–3 carrots, chopped 2–3 stalks of celery, chopped 1 yellow onion, minced 3 large cloves garlic, minced 1 teaspoon fennel seeds, crushed 1 25-ish ounce jar of tomato sauce OR a can of San Marzano tomatoes 10–15 ounces of refrigerated cheese tortellini 1 1/2 – 2 cups chicken broth 2 cups baby spinach, torn
To Go On Top:
1/2 cup shredded mozzarella cheese 1/4 cup grated Parmesan finely chopped parsley
For Serving:
this garlic bread
In the photos above, I’m using a 3 quart All Clad sauté pan. If you have doubts about the size of your pan being big enough, I would suggest just sizing up into a Dutch oven or similar so you don’t run out of room!
