Steps

• Step 1

  Preheat the Traeger with the lid closed to 225°F; this will take 10 to 15 minutes. Use Super Smoke if available.

• Step 2

  Place a Dutch oven or other large oven-safe pot on the grill grate. Add the oil and then the sausage, stirring it to coat with the oil. Spread the sausage over the bottom of the pan, close the grill lid, and smoke for 45 minutes.

  00:45

  225 ˚F / 107 ˚C

  Ingredients

  • 2 Tablespoon extra-virgin olive oil, plus more as needed

  • 1 Pound loose mild or spicy Italian sausage

• Step 3

  Increase the heat to 425°F. Break the sausage up into pieces and cook, stirring occasionally, until cooked through and browned in spots, about 20 minutes.

  00:20

  425 ˚F / 218 ˚C

• Step 4

  Using a slotted spoon and leaving the fat behind in the pot, transfer the sausage to a bowl. To the pot, add the onion, carrots, celery, a large pinch of salt, several grinds of black pepper. Stir to combine then close the lid and cook until the vegetables are fork-tender, stirring about halfway through, about 20 minutes.

  00:20

  425 ˚F / 218 ˚C

  Ingredients

  • 1 Medium yellow onion, diced

  • 2 Large carrots, peeled and diced

  • 3 Large celery stalks, peeled and diced

  •  Kosher salt and freshly ground black pepper, to taste

• Step 5

  Add the garlic and tomato paste and stir to combine. Close the lid and cook briefly to release the flavor of the garlic, 2 to 3 minutes

  00:02

  425 ˚F / 218 ˚C

  Ingredients

  • 4  garlic cloves, minced

  • 2 Tablespoon tomato paste

• Step 6

  Return the sausage to the pot. Add the chicken stock, canned tomatoes, and thyme, and stir to combine. Put the lid on the pot slightly askew to let some steam to escape. Close the grill and cook until the vegetables are tender (but not mushy), 30 to 40 minutes. The timing of this will vary depending on the thickness of your pot, the weather, and your grill.

  00:30

  425 ˚F / 218 ˚C

  Ingredients

  • 6 Cup homemade or store-bought low-sodium chicken stock

  • 1  15-ounce can fire-roasted diced tomatoes

  • 2  fresh thyme sprigs

• Step 7

  When the vegetables are tender (the soup should be at an active simmer at this point), gently add the tortellini and stir. Return the pot lid slightly askew, close the grill, and simmer the pasta until it is al dente, about 5 minutes.

  00:05

  425 ˚F / 218 ˚C

  Ingredients

  • 8 Ounce refrigerated cheese-filled tortellini

• Step 8

  Add the spinach, stir to combine, and cook until wilted but still bright green, about 2 minutes.

  00:02

  425 ˚F / 218 ˚C

  Ingredients

  • 1  5-oz bag baby spinach (about 4 cups)

• Step 9

  Remove and discard the thyme sprigs. Season the soup to taste with salt and serve drizzled with additional olive oil and sprinkled with cheese. Enjoy!

  Ingredients

  •  Freshly grated parmesan cheese, for serving