Sausage and Tortellini Soup

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Italian Pork Sausage(227g)
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  Yellow Onion
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  Garlic(120g)
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  Carrots(227g)
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  Tomato, Canned, Stewed(425g)
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  1/2 tsp dried basil ($0.05)
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  Oregano, Dried(3g)
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  Freshly cracked black pepper ($0.03)
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  Vegetable Broth, Low Sodium(720g)
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  3 cups water ($0.0)
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  Pasta, Cheese Tortellini, Dry(227g)
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  Spinach(113g)

Instructions

1. 1Heat the olive oil in a large soup pot over medium-high heat. Add the Italian pork sausage (squeezed out of casings if needed), breaking it into small pieces as you stir. Cook 5–8 minutes, stirring frequently, until browned throughout and no longer pink.
2. 2While the sausage cooks, dice the onion and mince the garlic. Add both to the pot and cook 3–4 minutes over medium heat, stirring occasionally, until the onion becomes soft and translucent.
3. 3Peel and slice the carrots. Add to the pot and cook 2–3 minutes over medium heat, stirring to combine with the sausage and aromatics.
4. 4Add the canned stewed tomatoes (with all liquid), dried oregano, and freshly cracked black pepper to the pot. Stir well and break up the tomatoes with your spoon into smaller pieces.
5. 5Pour in the vegetable broth, increase heat to high, and bring to a rolling boil (about 3–5 minutes). Once boiling, add the dried cheese tortellini and cook 8–10 minutes, stirring occasionally, until the tortellini is tender and floats to the surface.
6. 6Remove the pot from heat. Stir in the fresh spinach and mix until completely wilted (about 1–2 minutes). Taste and add salt as needed.
7. 7Divide the soup evenly into 6 airtight containers while hot, leaving ½ inch of headspace. Cool to room temperature before sealing and refrigerating.