Ingredients: 3 chicken sausages, sliced on a diagonal, half of the medium yellow onion, peeled and chopped, 2 small carrots, peeled and sliced, 1 tablespoon (15 ml) olive oil, 2 cloves garlic, peeled and minced, 12 oz (360 ml) jar roasted peppers, drained and chopped, 10-12 cups (2.5-3 L) fresh baby spinach, 4 cups (1 l) reduced-sodium fat-free chicken broth, 1/2 teaspoon (3 ml) each: freshly ground black pepper, salt, 1 tablespoon (15 ml) ground cumin, 1 cup (250 ml) water, 2 cups (500 ml) uncooked cheese tortellini, 3 tablespoons (45 ml) unsalted butter, 3 tablespoons (45 ml) all-purpose flour
Instructions: I a large saucepan, heat the olive oil over medium-high heat. Add sausages, onions, and carrots. Cook, stirring occasionally until sausages are nicely browned.
Stir in the minced garlic and cook for a further 1 minute.
Pour in the chicken broth and water, then season soup with salt, black pepper, and ground cumin. Stir well.
Reduce heat to low and simmer, partially covered, for 20-30 minutes. Increase the heat to medium and bring to a low boil. Stir in uncooked cheese tortellini.
In a microwave, melt the butter, then remove melted butter and pour into a small bowl. Add all-purpose flour and stir well, creating a smooth paste.
Add the butter mixture to the soup, stirring constantly. Continue cooking until slightly thickened, for about 3-5 minutes.
Remove the saucepan from the heat. Ladle tortellini sausage soup into soup bowls. Serve hot.