Spicy Sausage and Tortellini Soup

In a large dutch oven or soup pot, heat the olive oil over medium heat until it begins to shimmer. Add the chopped yellow onion and chopped carrots, stirring occasionally until the vegetables have softened, about 5 minutes.  Add in the minced garlic and stir to incorporate.  Let cook for about 1 minute until fragrant.

Add in the spicy Italian sausage, breaking it up with a wooden spoon until smaller pieces are formed. Continue to cook until the sausage is browned through, about 6 minutes.

Stir in the tomato paste, until it coats the sausage and vegetables.  Add in the sliced baby portobello mushrooms and pesto, giving it a quick stir, before adding in the crushed tomatoes and chicken broth.  Stir everything together until evenly mixed. Turn the heat up to high, bringing the soup to a simmer, and then reduce the heat to medium. Let the soup simmer for 15-20 minutes.

After your soup has simmered, add the spinach and heavy cream. Stir the cream into the soup and then add in the fresh tortellinis.  Let simmer until the tortellinis are cooked through, about 3 minutes and then remove the soup pot from the heat. Stir in the grated parmesan cheese and ladle into soup bowls.

Top the soup with extra pesto and parmesan cheese and serve with crusty bread. Leftovers will stay in the fridge for up to 3 days, just note the noodles will absorb the liquid.  Before re-warming, add more chicken stock to bring it back to a soup-like consistency.  Enjoy!