- 1-2 tsp olive oil
- 5 turkey Italian sausages, removed from casing and formed into small balls
- 1 small onion, diced
- 4 stalks of celery, diced
- 4-5 carrots, peeled and diced
- 4 cloves of garlic, minced
- 1/4 tsp dried oregano
- Sea salt and freshly cracked pepper, to taste
- 9 oz package of cheese tortellini
- 8 cups of chicken broth
- 2 cups baby spinach
- 1 tbsp fresh basil, chopped
Heat the olive oil in a large Dutch oven over medium heat.
Remove the turkey Italian sausage from casings and pinch off little pieces and roll into small balls. Repeat with the remaining sausage.
Place the balls into the Dutch oven and cook, stirring often to prevent sticking, for 1-2 minutes. Remove the balls to a bowl, set them aside.
Add a bit more olive oil to the Dutch oven if needed then add the onion, celery, and carrots. Cook, stirring often, making sure to scrape up the browned bits from the bottom of the pan, for 3-4 minutes. Add the minced garlic and cook for 1 minute, stirring constantly.
Add the chicken broth and simmer for 20 minutes, stirring occasionally.
Add the turkey Italian sausage balls and their juices to the soup as well as the cheese tortellini. Cook for 10 minutes then add the spinach and basil.
Taste and re-season if needed. Serve immediately. Enjoy.