Prep Time: 10 Min
1 tablespoon olive oil 1 pound Italian sausage 1 medium yellow onion, diced 1 small fennel bulb, sliced thin 3 cloves garlic, minced 6 cups chicken broth 1 can (14 ounces) crushed tomatoes 12 ounces refrigerated cheese tortellini 4 cups fresh spinach 1 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon red pepper flakes (optional)
Cook Time: 25 Min
Ingredients
Heat olive oil in a large soup pot over medium heat. Add the Italian sausage and cook until browned and no longer pink, breaking it into pieces as it cooks.
Add the diced onion and sliced fennel. Sauté until vegetables are soft and beginning to brown, about 7 minutes. Stir in minced garlic and cook for 1 minute.
Pour in chicken broth and crushed tomatoes. Stir in salt, pepper, and optional red pepper flakes. Bring the mixture to a simmer and let cook for 10 minutes.
Add tortellini and simmer according to package directions, typically 5 to 7 minutes, until fully cooked.