Veggie Loaded Tortellini Soup (Freezer Friendly)

In a large pot over medium–high heat, brown the Italian sausage, breaking it into crumbles. Remove and set aside on a paper towel–lined plate.

Add the chopped onion, celery, and carrots to the pot. Sauté for about 10 minutes until softened. Sprinkle in the flour and stir to coat.

Return cooked sausage to the pot. Add the diced tomatoes, crushed tomatoes, and chicken stock. Simmer over medium heat for about 30 minutes to allow flavors to meld.

Do not add tortellini, heavy cream, or spinach if you plan to freeze. Let the soup cool completely. Transfer cooled soup to a large freezer bag or airtight container.

Instructions After Thawing:

Place in the refrigerator overnight to thaw. Reheat thawed soup in a pot over medium heat until simmering.

Add the “fresh” ingredients: Stir in heavy cream, add cheese tortellini (fresh or frozen) and cook 5–7 minutes until tender. Add fresh spinach (you can add extra for more greens) and let wilt for 1–2 minutes.

Season with salt & pepper. Top with grated Parmesan before serving.