Sausage Tortellini and Spinach Soup

INGREDIENTS

• 1 tablespoon olive oil
• 1 pound mild Italian sausage links, sliced 1″ thick
• 1 cup onion, chopped
• 2 cloves garlic, minced or pressed
• 6 cups chicken stock
• 1 bay leaf
• 9 ounces cheese tortellini (refrigerated or dried)
• 3 cups baby spinach
• kosher salt and pepper, to taste

DIRECTIONS

1. Heat olive oil in a heavy skillet over medium high heat until it begins to shimmer. Add sliced sausage and brown on all sides (it doesn’t need to be cooked through).
2. Transfer sausage to a plate and reserve.
3. Add onion to the skillet and cook until tender – about 5 minutes.
4. Add garlic and cook just a minute or two.
5. Stir in the chicken stock and bay leaf. Bring to a low boil.
6. Add tortellini and reserved sausage. Simmer until tortellini is cooked – about 10 minutes if using a dried variety.
7. Stir in spinach and let wilt. Then, adjust seasoning with salt and pepper.