Tortellini Tomato Soup with Italian Sausage & Spinach

• Meat

  • 1 lb Italian sausage, ground

• Produce

  • 2 tbsp Basil, fresh
  • 1 tbsp Garlic
  • 1/2 cup Onion
  • 2 cups Spinach, packed fresh
  • 1 28 oz can Tomatoes

• Canned Goods

  • 1 32. oz. box Vegetable broth

• Pasta & Grains

  • 1 9-ounce package Tortellini, refrigerated

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Bread & Baked Goods

  • 1 Baguette

• Dairy

  • 1 Butter
  • 1 Parmesan cheese, fresh grated

Found on yellowblissroad.com

Ingredients

• 1 tablespoon vegetable oil
• 1 pound ground Italian Sausage
• ½ cup diced onion (about ½ medium sized onion)
• 1 tablespoon minced garlic
• 1-28 oz can crushed tomatoes
• 1-32. oz. box of vegetable broth (chicken works too)
• 2 tablespoons fresh chopped basil
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 9-ounce package refrigerated tortellini
• 2 cups packed fresh spinach
• 1 Baguette
• Butter
• Fresh Grated Parmesan Cheese

Directions

• Heat a large, heavy bottomed pan over medium-high heat. Heat vegetable oil and add diced onion. Saute until onions are soft.
• Crumble Italian Sausage and garlic with the onion. Cook until sausage is no longer pink.
• Stir in crushed tomatoes, vegetable (or chicken) broth, basil, salt and pepper. Bring to a boil, reduce heat to low, and cover. Let soup simmer for 20-30 minutes.
• Add tortellini and spinach and simmer for about ten minutes, until pasta is tender.
• Serve with shredded Parmesan.
• Slice baguette into ½ inch thick slices. Butter one side and place butter side down in a hot skillet until golden brown. Flip bread slices over and sprinkle with Parmesan while the other side gets golden brown. Transfer to a plate and immediately cover loosely with foil if cheese has not completely melted.