Italian Sausage & Tortellini Soup

• 1 pound Ground Hot Or Mild Italian Sausage
• 1 Tablespoon Extra Virgin Olive Oil
• 2 cloves Garlic, Minced
• 5 ounces, weight Baby Spinach, Chopped (about 4-5 Cups)
• 15 ounces, weight Canned Cannellini Beans, Drained And Rinsed
• 2 teaspoons Dried Oregano Leaves
• 1/2 teaspoons Coarse Salt And Freshly Ground Black Pepper, Plus More To Taste
• 64 ounces, fluid Low Sodium Chicken Broth
• 12 ounces, weight Fresh Cheese Tortellini
• Shaved Parmesan Cheese, For Garnish

1. Heat sausage in a large Dutch oven or stock pot to medium high heat. Cook 4-5 minutes, until browned. Drain sausage and set aside.
2. Place pot back on stove and heat to medium high. Add oil and garlic and saute 30-60 seconds, until fragrant. Stir in spinach and saute until wilted, about 2 minutes. Add cannellini beans, oregano, salt and pepper.
3. Pour chicken broth into pot; bring to a boil. Add tortellini; reduce heat to medium and allow to simmer, about 7-8 minutes, until tortellini is cooked. Taste and adjust seasoning, if necessary.
4. Serve garnished with Parmesan shavings.

italian sausage, olive oil, garlic, spinach, beans, oregano, salt, fluid, parmesan cheese

Taken from tastykitchen.com/recipes/soups/italian-sausage-tortellini-soup-2/ (may not work)