Sausage and Tortelloni Soup

Ingredients

• 1 Tbsp olive oil
• 1/2 lb. Italian sausage
• 1 yellow onion
• 2 cloves garlic
• 1/2 lb. carrots
• 15 oz. can stewed tomatoes
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• Freshly cracked pepper
• 3 cups vegetable broth
• 3 cups water
• 8 oz. cheese tortelloni
• 1/4 lb. fresh baby spinach

Directions

1. Warm the olive oil in a large soup pot, then add the sausage. If the sausage has casings, press the meat out first. Cook over medium heat, crumbling it with your spoon, until the sausage is fully cooked and nicely browned.
2. As the sausage cooks, chop the onion and mince the garlic. Stir both into the pot, and keep cooking until the onion turns soft and translucent.
3. While the onion is cooking, peel the carrots and cut them into slices. Add them to the pot and cook for just a few minutes more.
4. Stir in the stewed tomatoes, including the liquid from the can, along with the basil, oregano, and a little freshly cracked pepper. Break the tomatoes into smaller bits with your spoon.
5. Pour in the vegetable broth and water. Cover the pot, raise the heat to high, and bring the soup to a strong boil. When it is boiling, stir in the tortelloni and keep boiling until the pasta is tender, about 8 minutes.
6. Turn off the heat, add the spinach, and stir until it wilts into the soup. Taste, then add salt only if the broth needs it.