Tuscan Tortellini Soup

 

2 tsp. olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

1 lb. Italian sausage

1 (28 oz.) can crushed tomatoes, undrained

2 (14.5 oz.) cans Italian style stewed tomatoes, undrained

4 C. chicken broth

2 tsp. Italian seasoning

2 (9 oz.) packages refrigerated cheese tortellini (about 5 C.)

3 C. fresh baby spinach

3 tsp. kosher salt

½ tsp. ground pepper

 

In a large pot over medium heat, heat olive oil. Add onion and garlic and sauté for about 5 minutes or until tender. Add in the sausage and cook until browned, about 5 minutes. Stir in the crushed tomatoes, stewed tomatoes, chicken broth, and Italian seasoning. Bring to a boil and add tortellini. Reduce heat to medium-low and simmer until tortellini is cooked, about 5-8 minutes. Stir in spinach, salt and pepper. Cook until spinach is slightly wilted, about 3 minutes. Serve warm with shredded Parmesan cheese and crusty bread. Enjoy!