- A creamy, lemony soup base - Tender tortellini, seared sausage, and wilted spinach - Minutes to make and incredible with fresh bread for dipping
- Olive oil - Chicken sausage - Yellow onion - Garlic - Chicken broth
- Tortellini - Baby spinach - Heavy cream - Lemon - Parmesan cheese
Heat olive oil in a large pot or dutch oven over medium-high heat. Add sausage and onion and cook until browned. Add garlic and cook 1 additional minute.
Add chicken broth to soup and bring to a simmer. Add tortellini and spinach and let cook 2-3 minutes until pasta is tender and spinach is wilted.
Remove soup from heat and stir in heavy cream, lemon juice, and zest. Season soup with salt and pepper to taste and serve warm. Enjoy!