1 lb of browned ground sausage. We used Johnsonville Hot Italian Sausage, which gave the soup a nice kick that really complimented to creaminess of the broth.
1 onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 tablespoon Italian seasoning
2 teaspoon beef bouillon powder (or chicken)
1/2 teaspoon salt
4 cups beef broth (or chicken or vegetable broth -- I use low sodium)
1/4 cup cornstarch mixed and dissolved in 1/4 cup water
36 ounces evaporated milk or half and half
12 ounce packet three cheese tortellini
5 cups fresh baby spinach
1 cup milk

Subscribe Form