Sausage Tortellini Soup

Ingredients

• 1 lb. ground Italian sausage (mild or spicy)
• 1/2 cup diced yellow onion (about 1/4 large onion)
• 2 teaspoons minced garlic (2 cloves)
• 6 cups chicken broth (chicken stock, or vegetable broth)
• 14 ounces canned diced tomatoes
• 20 ounces cheese tortellini
• 6 cups baby spinach (loosely packed; about 6 ounces)
• 1/2 teaspoon sea salt (or more/less, to taste)
• 1/4 teaspoon black pepper (or more/less, to taste)
• 1/8 teaspoon crushed red pepper (optional)
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. 1

   In a 6-quart or larger Dutch oven or heavy-bottomed pot, brown the 1 lb. ground Italian sausage over medium heat, breaking it apart as it cooks. Drain any excess grease if needed or desired.

2. 2

   Add the ½ cup diced yellow onion and cook 3-4 minutes, stirring occasionally, until translucent and fragrant. Add 2 teaspoons minced garlic and cook for another minute, stirring constantly to prevent it from burning.

3. 3

   Pour the 6 cups chicken broth and 14 ounces canned diced tomatoes into the pot, then stir to combine. Increase burner heat to bring soup to a simmer.

4. 4

   Stir in the fresh 20 ounces cheese tortellini and cook for 3-4 minutes *If you're using frozen, cook according to the directions on the package.

5. 5

   Just before serving, stir in 6 cups baby spinach and cook until it wilts. You can do this one or two handfuls at a time, if that fits better in your Dutch oven.

6. 6

   Taste and season with ½ teaspoon sea salt, ¼ teaspoon black pepper and ⅛ teaspoon crushed red pepper as desired. Divide the soup into bowls and if desired, garnish with 2 tablespoons chopped fresh parsley.