Description
A comforting winter soup! From The Original Dish.
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Directions
Heat a large Dutch oven over medium-high heat and add the olive oil. Add the sausage and use a wooden spoon to break it apart into bite-sized pieces. Cook for 5-6 minutes stirring often until browned on all sides and cooked through. Season with salt and pepper if desired. Use a slotted spoon to transfer sausage to a plate.
Reduce heat to medium and add a little more olive oil if needed. Add the crushed red pepper, fennel seeds, onion and fennel to the pot. Saute for about 8 minutes until slightly carmelized. Add the carrots and the garlic and cook for a few more minutes.
Stir in the tomato paste. Cook for a minute or so before pouring in the white wine. Allow the wine to simmer for a minute. Add the crushed tomatoes, chicken stock and oregano sprigs.
Bring soup to a boil, reduce heat to medium-low and simmer for 20 minutes. Add the browned sausage and simmer for another 10 minutes. Remove the oregano sprigs.
Add the tortellini and cook for 2-3 minutes or according to the package directions. Stir in the cream and heat through. Add the spinach and let it wilt.
Ladle soup into bowls and top with good Parmesan cheese.
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Ingredients
 2 T. olive oil
1 1/4 pound Italian sausage (I used spicy sausage)
Salt and freshly ground pepper
1/2 tsp. crushed red pepper (f not using spicy sausage)
1/2 tsp. fennel seeds
1 diced onion
1 fennel bulb, diced
3/4 pound peeled and sliced carrots
4 cloves garlic, minced
2 T. tomato paste
1 cup white wine
1 (28 oz.) can crushed tomatoes
4 cups chicken stock
2 large sprigs fresh oregano
1/2 pound cheese-filled tortellini
1/2 cup heavy cream
2 extra-large handfuls fresh spinach
Grated parmesan cheese for garnish
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