Tortellini Soup with Sausage and Arugula

Ingredients:

• 1 lb Italian sausage (mild or spicy, casings removed)

• 1 tbsp olive oil

• 1 medium onion, diced

• 3 garlic cloves, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 6 cups chicken broth

• 1 can (14.5 oz) diced tomatoes

• 1 tsp dried Italian seasoning (or oregano + basil)

• ½ tsp crushed red pepper flakes (optional, for spice)

• Salt and black pepper, to taste

• 9 oz refrigerated cheese tortellini (about 2–3 cups)

• 3 cups fresh arugula (or baby spinach)

• ½ cup grated Parmesan cheese (plus more for serving)

Instructions:

1. Cook the Sausage:
   In a large pot or Dutch oven, heat olive oil over medium heat. Add the sausage, breaking it into crumbles with a spoon, and cook until browned (about 6–7 minutes). Remove excess grease if needed.

2. Sauté Vegetables:
   Add onion, carrots, and celery. Cook for 5 minutes until softened. Stir in garlic and cook for another minute until fragrant.

3. Simmer the Broth:
   Pour in chicken broth and diced tomatoes (with juice). Stir in Italian seasoning, red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.

4. Add Tortellini:
   Stir in tortellini and cook according to package instructions (usually 4–6 minutes) until tender.

5. Finish with Arugula:
   Stir in the arugula and let it wilt into the hot soup (about 1–2 minutes). Taste and adjust seasoning.

6. Serve:
   Ladle into bowls and sprinkle generously with Parmesan. Serve with crusty bread for dipping.