Tortellini and Sausage Soup

You can add whatever vegetable you want in this soup. I think celery would be nice. I had some shredded zucchini from our garden in the freezer, so I added that.

Tortellini and Sausage Soup

3-5 Italian sausages, casings removed
1 medium onion, chopped
1 clove garlic, minced or use garlic powder to taste
6 cups chicken stock
2 fresh tomatoes, diced or one can of tomatoes
2 carrots, sliced
1 green bell pepper, chopped

1 cup shredded zucchini, optional
5 fresh basil leaves, chopped or 1/2 teaspoon dried basil
1 teaspoon dried oregano
black pepper to taste
crushed red pepper flakes to taste
1 can of beans like navy, chickpea, great Northern, drained
1 (8 oz.) can tomato sauce
16 ounces frozen cheese tortellini
 a few nice handfuls of fresh spinach (it wilts down)
freshly grated Parmesan cheese for topping

In a Dutch oven, crumble and brown sausage. Drain well, remove sausage and set aside. Add about a tablespoon of olive oil to pan and add onions and saute for a few minutes then add minced garlic, bell pepper and carrots.  Saute a few minutes.
Add stock, tomatoes, basil, oregano, sausage, black pepper, pepper flakes, beans and tomato sauce. Bring to a boil, reduce heat to low and simmer until veggies are tender.
Add tortellini and simmer about 5 minutes. Add fresh spinach and simmer until wilted but still a bright green. Top bowls with grated Parmesan.