Tortellini Soup with Italian Sausage, Spinach and Tomatoes

• •
  Italian Pork Sausage(454g)
• •
  Olive oil(15g)

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

• •
  Yellow Onion(240g)
• •
  Garlic(300g)
• •
  Tomato, Canned, Crushed
• •
  Vegetable Broth, Low Sodium(1440g)
• •
  Basil, Fresh(60g)
• •
  1 teaspoon salt
• •
  1/2 teaspoon black pepper
• •
  Tortellini, Fresh(454g)
• •
  Spinach(480g)
• •
  Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Add the Italian sausage to a large stockpot over medium-high heat. Break it apart with a spoon while cooking for 8–10 minutes, stirring occasionally, until browned throughout with no pink remaining. Transfer to a plate and set aside.
2. 2Return the stockpot to medium-high heat and add the olive oil. Add the diced onion and sauté for 5–6 minutes, stirring occasionally, until softened and translucent.
3. 3Add the fresh garlic and cook for 1 minute, stirring constantly, until fragrant.
4. 4Add the crushed tomatoes, vegetable broth, fresh basil, cooked sausage, salt, and pepper to the pot. Stir to combine and bring to a simmer over medium heat, cooking for 3–4 minutes.
5. 5Add the fresh tortellini and fresh spinach to the pot, stirring gently. Reduce heat to medium-low and simmer for 4–6 minutes (8–10 minutes if tortellini is frozen), stirring occasionally, until the tortellini floats to the surface and is tender throughout. Taste and adjust seasoning with salt and pepper as needed.
6. 6Divide the soup evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating, or cool slightly and serve immediately.
7. 7When ready to serve, reheat gently over medium heat or in the microwave until warmed through. Top each portion with grated Parmesan cheese.