Tortellini Soup

This soup will become a favorite. I promise!

- they come in packages of about 10 oz. I usually buy two and use a package and a half. The leftover tortellini is also great with a little pasta sauce for lunch the next day. Or you can freeze it.24 oz. chicken broth
4 garlic cloves - minced
14 oz. can of stewed tomatoes
1/2 lb. ground sausage (the butcher out here had never heard of ground sausage. he kept trying to get me to buy sausage links but I eventually found these "sausage patties")

- you can use the whole pound if you want to but I find it overwhelms the soup. basically, it becomes "sausage soup" with tortellini - stick with the 1/2 lb.

1 tsp. basil
1 pkg chopped spinach (in the freezer section, but thaw and drain before adding it to the soup)
1/2 c Parmesan cheese
1 can tomato sauce (optional)

* I also think adding some white beans, zucchini, or chickpeas would make this soup even better... I just haven't tried it yet.1. Brown the sausage and garlic

a. the trick to mincing garlic is this...

...take your large knife and smash the garlic head. I even leave the garlic wrapper on while I do this.

...see how much nicer it is to work with a smashed garlic head? All I need to do is chop it a little and throw it into the pan. And discard the garlic paper of course.

2. After the sausage and garlic has cooked through, drain the fat and dump the sausage into a large soup pot.

3. Add the chicken broth, stewed tomatoes and basil

4. When the soup is boiling add the tortellini and simmer for about 10 minutes

* if you think the broth is too thin add the can of tomato sauce - I always to because I like the sauce a little heartier

5. Add the spinach and Parmesan cheese and simmer for about 10 minutes more

6. Serve with a small salad and garlic bread and you've got dinner!

The Ingredients1 1/2 pkg tortellini (you can find this in the "deli meats and cheeses" section of the grocery store)