| 1. |
Cook Italian sausage in a large stock pot over medium-high heat until browned, crumbling as it cooks. Using a slotted spoon transfer the cook sausage to a separate plate and set aside. Reserve 2 tablespoons of grease in the pan discarding the rest. |
| 2. |
Stir in onions and carrots and sauté for 4-5 minutes or until the onions are soft and translucent, stirring occasionally. Add in the garlic and sauté for an additional 1-2 minutes, or until fragrant, stirring occasionally. Stir in the flour until it’s evenly coating the veggies, and cook for an additional 1 minute, stirring occasionally. |
| 3. |
Gradually add in the chicken stock and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low and simmer for 5 minutes. |
| 4. |
Stir in the cooked sausage, tortellini, spinach, and milk, and continue simmering for 5 minutes, or until the tortellini is al dente. |
| 5. |
Season with salt and pepper to taste. |
