Sunday supper: Tortellini Soup with Sausage and Spinach

Serves 6.

This soup couldn't come together any easier, making it a perfect end to a brisk fall day. Tortellini are simply small ravioli that are formed into a circular shape. There are many varieties of tortellini fillings, from meat to cheese to vegetables — choose your favorite. From "The Everything One Pot Mediterranean Cookbook," by Peter Minaki (Simon & Schuster, 2023).

• 1 lb. Italian sausage, casings removed

• 2 tbsp. extra-virgin olive oil

• 1 large yellow onion, peeled and diced

• 3 cloves garlic, peeled and minced

• 1/2 c. finely diced carrot

• 2 c. crushed tomatoes

• 4 c. chicken stock

• 1 bay leaf

• 1 tsp. sea salt

• 1/2 tsp. ground black pepper

• 1 c. heavy cream

• 6 c. baby spinach

• 1/2 c. grated Parmesan cheese

Directions

Place sausage in a stockpot or Dutch oven over medium-high heat. Brown for 5 minutes, using a wooden spoon to break up sausage into bite-sized pieces.

Remove from heat. Remove and discard bay leaf. Stir in spinach until just wilted. Serve with cheese sprinkled on top.