Produce with Amy

“How many lessons of faith and beauty we should lose, if there were no winter in our year.” — Thomas Wentworth Higginso

If you live in the Upper Peninsula of Michigan, you know winter doesn’t tiptoe in. It shows up loud, proud, and usually with a whole lot of snow. We’ve been buried lately, the kind of snow that makes everything quieter, brighter, and a little slower. Whether you planned for slow or not.

On our homestead, days still start early and schedules still don’t magically align just because the weather says so. Between multiple jobs, school, chores, and everything in between, dinnertime can look different for everyone. That’s where soup has really been hitting the spot lately.

A hearty soup is one of my favorite winter meals because it checks all the boxes:

• It feeds everyone, even when we’re eating at different times
• It reheats beautifully (and somehow tastes better the next day)
• You can stretch it with a sandwich, salad, or some crusty bread
• And it just feels right when the snow keeps piling up outside

This Tortellini Soup with Italian Sausage and Spinach will be on repeat here this winter. It’s creamy, filling, and flexible. Perfect for busy winter days when you want comfort without fuss.

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Tortellini Soup with Italian Sausage and Spinach

Ingredients

• 3 ribs celery, chopped
• ½ large onion, chopped
• ½ cup chopped carrots
• 3 cloves garlic, minced
• 2 tablespoons cooking oil (I used avocado oil)
• 3 tablespoons flour
• 4 cups chicken stock
• 2 cups heavy cream
  (can substitute half and half or milk)
• 1 pound ground Italian sausage
• 8 ounces cheese (I used sharp cheddar)
• 10-ounce package tortellini
  (cheese-filled, from the refrigerated section)
• A couple handfuls of fresh spinach
• Salt and pepper, to taste
• Oregano, to taste
• Parmesan cheese, optional for topping

Optional add-ins:
Mushrooms are a great addition, and a couple chopped tomatoes (or canned) work beautifully too.

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Instructions

1. In a large pot, heat the cooking oil over low heat.
   Add the celery, onion, and carrots. Sauté until softened, about 10 minutes.
2. Add the garlic during the last few minutes of cooking, stirring so it doesn’t burn.
3. While the vegetables cook, brown the Italian sausage in a separate pan. Drain if needed and set aside.
4. Add about 1 cup of the chicken stock to the vegetables and stir in the flour until fully dispersed.
5. Slowly add the remaining stock and the cream. Stir well and let simmer on low for about 10 minutes.
6. Add the cheese, stirring constantly until completely melted and smooth.
7. Stir in the cooked Italian sausage and the tortellini.
   Continue to simmer on low for another 10 minutes, until the tortellini is tender.
8. Add the spinach right before serving and stir until wilted.
9. Taste and season with salt, pepper, and oregano as needed.

Serve topped with Parmesan if you like, and don’t skip the garlic bread or crusty loaf of sourdough on the side. It’s perfect for soaking up every last bit.

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When the snow keeps coming and life stays busy, meals like this are such a gift. One pot, plenty of leftovers, and something warm waiting whenever everyone finally makes it to the table.

Stay warm, friends. Don’t forget to take care of yourself – and each other!