Tortellini Soup with Italian Sausage, Spinach and Tomatoes

Steps

1. 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.

2. 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 (reducing heat to medium-low if it starts to boil) until the tortellini is cooked through, stirring occasionally.  (This will take a few minutes longer if the tortellini was frozen.)  Taste and season with extra salt and pepper if needed.

3. Serve warm, garnished with Parmesan cheese if desired.