Tortellini Soup


1 lb sweet or hot Italian sausage (ground or links removed from casings)
2 tbsp olive oil
1 large sweet onion, diced
4 cloves garlic, minced
cups chicken stock
2 15 oz can stewed tomatoes
1 28 oz can tomato sauce
1/2 cup red wine
2 large carrots, sliced
1 bag of fresh spinach, or frozen spinach, chopped
1 tbsp dried basil (or 3 tbsp fresh basil)
1 tbsp dried oregano (or 3 tbsp fresh oregano)
1 tbsp dried parsley (or 3 tbsp fresh parsley)
Black pepper, to taste
Additional salt, as needed to taste
Red pepper flakes, to taste

1 bag of Ginger's GF Tortellini pasta



In a deep pan or pot over medium heat, sauté Italian sausage until cooked. Add onion and garlic and cook until translucent. Add chicken stock, stewed tomatoes, tomato sauce, red wine, carrots, spinach, and herbs. Simmer over low heat for 45-60 minutes.

In a separate pot of boiling water, add tortellini. Cook until tortellini floats.

Drain tortellini and add to simmering soup. Continue to simmer until tortellini is plump and tender, which should take just a few minutes. Season as desired with black pepper, salt, and red pepper flakes.