Ingredients
1lbItalian sausage
1tbspolive oil
1cupwhite onion,diced
5garlic cloves,minced
28oztomatoes
6cupschicken stock,or vegetable
¼cupbasil leaves
1tspsalt
½tspblack pepper
1lbtortellini
2cupsbaby spinach,fresh, packed
Parmesan cheese
Preparation
Cook the Italian sausage in a large stockpot over medium-high heat until browned, breaking the sausage up and stirring it with a long spoon while cooking.
Drain off any excess grease, then transfer the sausage to a separate plate and set aside.
Return the stockpot to the heat and add the olive oil. Add the white onion and saute for 5 minutes, or until the onion is soft and translucent, stirring occasionally.
Add the garlic and cook for an additional 1 minute, or until fragrant, stirring occasionally.
Add the crushed tomatoes, stock, basil, salt, pepper, and the cooked Italian sausage to the pot, and stir to combine.
Continue cooking until the mixture reaches a simmer.
Add in the tortellini and baby spinach, and let the soup continue to simmer until the tortellini is cooked through, stirring occasionally.
Taste and season with extra salt and pepper if needed. Serve warm, garnished with Parmesan cheese if desired.
