Tortellini Soup with Italian Sausage & Spinach

Ingredients

• Canola oil

  high stability, non-trans, high oleic (70%)

  1 tbsp or 14g

• Italian sausage

  pork, raw

  16 oz or 454g

• Sweet onion

  raw

  ½ onion or 166g

• Garlic

  raw

  1 tbsp or 9g

• Tomatoes

  canned, crushed

  1 ⅞ can (15 oz) or 793g

• Chicken broth

  canned, prepared with equal volume water

  32 oz or 907g

• Basil

  2 tbsp, chopped or 5g

• Salt

  table

  1 tsp or 6g

• Black pepper

  ground

  ½ tsp or 1g

• Cheese tortellini

  255g

• Spinach

  raw

  2 cup or 60g

Directions

1. Soup
2. Heat a large, heavy bottomed pan over medium-high heat. Heat vegetable oil and add diced onion. Saute until onions are soft.
3. Crumble Italian Sausage and garlic with the onion. Cook until sausage is no longer pink.
4. 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.
5. Add tortellini and spinach and simmer for about ten minutes, until pasta is tender.
6. Serve with shredded Parmesan.
7. Crostini
8. Slice baguette into 1/2 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.
9. Recipe by: Kristin (source: https://www.yellowblissroad.com/tortellini-soup-with-italian-sausage-spinach/)