1 pound Italian Sausage, crumbled and cooked
1 tsp dried Italian Seasoning
1 cup diced onions
2 cups diced carrots
1 cup diced celery
1/8 teaspoon red-pepper flakes, or more to taste
Salt and ground black pepper
3 cloves garlic, minced
2 cans (14 ounces each) non-marinated, quartered artichoke hearts
1 can (14 ounces) petite diced tomatoes
1 can (28 ounces) tomato sauce
2 quarts (64 ounces) store-bought or homemade Chicken Broth
1 package frozen all-natural cheese tortellini
4 cups packed baby spinach, roughly chopped
Freshly grated parmesan cheese, for serving
1: In a large stockpot over medium-high heat, combine the sausage and Italian seasoning. Cook until no longer pink, about 5 minutes. Set aside on paper towels to drain.
2: Add the onions, carrots, celery, red-pepper flakes and salt and black pepper to taste to the pot. Cook, stirring frequently, until soft, about 5 minutes. Add the garlic during the last 30-60 seconds of cooking time, so it doesn't burn.
3: Add the cooked sausage, the liquid from the artichoke hearts (reserve the artichokes), the tomatoes (including juice), tomato sauce, and broth, and stir to combine. Bring to a boil. While the soup comes to a boil, chop the artichokes into bit-size pieces and toss into the pot. Reduce the heat to a simmer and cook for 15 to 20 minutes. (Freezing instructions begin here.)
4: Add the tortellini and spinach. Cook according to the tortellini package directions. Taste and adjust the seasoning, if needed. Serve with cheese on top.
FREEZER MEAL INSTRUCTIONS:
To Freeze: Stop cooking the soup at the end of Step 3, before adding the tortellini and spinach. Cool completely and freeze in a freezer bag or container, squeezing out all excess air and sealing tightly.
To Prepare from frozen: Thaw the soup in the refrigerator in the microwave in a glass bowl using the defrost setting. Then bring to a simmer in a stockpot on the stove. Add the tortellini and spinach and cook according to package directions. Serve as directed.