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Ingredients

• 2 tablespoon vegetable oil

• 1/2 pound hot or sweet Italian sausage, casings removed

• 3/4 cup chopped onion

• 1 teaspoon minced fresh garlic

• 1/3 cup all purpose flour

• 2 (14 1/2 oz.) can chicken broth

• 3/4 teaspoon Italian herb seasoning

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1 (9 oz.) package refrigerated fresh cheese tortellini

• 2 (12 oz.) can PET® Evaporated Milk

• 1 (6 oz.) package baby spinach, coarsely chopped (6 cups)

• grated Parmesan cheese

Instructions

HEAT oil in Dutch oven or large saucepan over medium heat. Add crumbled sausage, onion and garlic. Cook and stir about 5 minutes or until sausage is no longer pink. Stir in flour until blended. Gradually stir in chicken broth. Add Italian seasoning, salt and pepper. Bring to a boil over medium-high heat. Reduce heat to low; simmer 5 minutes.

ADD tortellini; simmer 3 minutes. Add evaporated milk. Bring to a simmer.

STIR in spinach. Simmer 5 minutes to blend flavors. Ladle into bowls. Sprinkle with Parmesan cheese.