Creamy Sausage Tortellini Soup

• 2 tablespoons Crisco Pure Vegetable Oil
• 1/2 pound sweet italian sausage or hot, casings removed
• 3/4 cup chopped onion
• 1 teaspoon minced fresh garlic
• 1/3 cup Pillsbury BEST All Purpose Flour
• 29 ounces chicken broth
• 3/4 teaspoon Italian herb seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 9 ounces cheese tortellini refrigerated fresh
• 24 ounces PET Evaporated Milk
• 6 ounces baby spinach coarsely chopped, 6 cups
• grated Parmesan cheese

1. 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.
2. ADD tortellini; simmer 3 minutes. Add evaporated milk. Bring to a simmer.
3. STIR in spinach. Simmer 5 minutes to blend flavors. Ladle into bowls. Sprinkle with Parmesan cheese.

vegetable oil, sweet italian sausage, onion, fresh garlic, flour, chicken broth, italian herb seasoning, salt, pepper, milk, baby spinach, parmesan cheese

Taken from www.yummly.com/recipe/Creamy-Sausage-Tortellini-Soup-2663314 (may not work)