2 Vidallia Onions, Diced
4-5 Garlic Cloves, Minced
3 Ribs of Celery, Diced
4 Tbsp Butter
1 Tbsp Salt
1/4 Cup Flour
4 Cups Chicken Stock
4 Cups Whole Milk
2 Cups Shredded Carrots
1 Tsp Black Pepper
1 Tsp Thyme
1 Pound Sweet Italian Sausage
1 20 oz package fresh cheese tortellini
4 Cups Fresh Baby Spinach


In a large pot, sautee the onions, garlic and celery with the salt in the butter until just tender- 5-10 minutes. Add in the flour and reduce the heat to low. Stir to incorporate. Cook for 5 minutes, stirring often. Add in the stock and the milk, stir often and increase heat to medium to bring to a simmer. In a separate pan, break up the sausage and cook thoroughly, drain. Add in the sausage into the soup along with the carrots and seasonings. Add in the pasta and spinach and cook for 5 minutes.