For gardeners, the arrival of fall can be bittersweet. It’s rewarding to finally harvest all that you’ve worked for, but that also means our growing season is coming to an end. So we cooked up this savory soup to use our garden spinach in, and to enjoy as the days get cooler.
4 sausage links (we used chicken apple), cut into half circles
1/2 onion, diced
2 garlic cloves, minced
3-4 tablespoons extra virgin olive oil
2 tablespoons flour
6 cups chicken or vegetable broth
10 ounces fresh or frozen cheese tortellini
1 cup grated Parmesan cheese
8 ounces fresh spinach, chopped
Salt, and pepper to taste
- Sauté sausage, onion, and garlic in olive oil in a large pot until sausage starts to brown, about 6 to 10 minutes. Add flour and stir.
- When flour is browned, about 1 to 2 minutes, add broth and mix well (you may have to use the spoon to scrap the brown bits from the bottom on the pot, but that is where the flavor is!)
- Bring broth to a boil and then add tortellini and cook until tender, about 10 minutes, or if frozen, until they float to the top. Add Parmesan cheese and fresh spinach. Cook until spinach is wilted, only a few minutes.
- Top with freshly grated Parmesan cheese and serve with crusty Italian bread.