Cookbook:Sausage and Tortellini Soup

| American cuisine | Pasta | Soups

Ingredients

 * Vegetable spray or 1 teaspoon olive oil
 * 2 packages (2½ pounds) sweet Italian sausage
 * 2 cartons (1 pound) sliced, fresh mushrooms
 * 1 bag (9 ounces) fresh baby spinach
 * 2 cans (1¾ pounds) diced tomatoes
 * 2 cartons (2 quarts / 4 pounds) low-sodium chicken broth
 * 1 package (1¾ pounds) fresh Three Cheese Tortellini (from dairy case)
 * Grated Parmesan cheese for garnish (optional)

Procedure

 * 1) Coat a large stock pot with vegetable spray or 1 teaspoon olive oil.
 * 2) Remove sausage from casings and heat over medium heat in stock pot until sausage is crumbled and no longer pink.
 * 3) When the sausage is completely cooked, add sliced mushrooms and cook, stirring occasionally, until they are sautéed.
 * 4) Add the entire bag of baby spinach.
 * 5) Cook, stirring occasionally, until spinach is lightly sautéed.
 * 6) Add diced tomatoes and stir thoroughly.
 * 7) Add chicken broth and bring to a boil.
 * 8) Add tortellini and simmer on low for 10–15 minutes until the pasta is cooked.
 * 9) Ladle into soup bowls and sprinkle generously with Parmesan cheese.