2 tablespoons fresh chopped basil (or 2 t. dried basil)
½ teaspoon salt
½ teaspoon pepper
1 package cheese tortellini
1 cup fresh spinach
Instructions
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.
Sprinkle with shredded Parmesan.
Serve with a baguette or ciabatta bread loaf.
Recipe by The Gingham Apron at https://www.theginghamapron.com/sausage-tortellini-spinach-soup/