Description

Little sausage balls, tortellini and fresh spinach in broth and canned tomatoes make a fantastically delicious soup. Serve with a crusty bread and a salad.

Ingredients

• 16 oz. regular pork sausage
• 1 1/2 c. chopped onion
• 4 cloves garlic, pressed
• 32 oz. chicken stock, not broth
• 29-30 oz. canned diced tomatoes
• 5 oz. can tomato paste
• 1 T. dried oregano leaves
• 1 T. dried basil leaves
• 1 T. sugar
• 1/2 t. dried red chili peppers
• 1 t. fresly ground black pepper
• 3/4 t. kosher salt
• 10 oz. cheese tortellini
• 3 oz. fresh baby spinach leaves

Steps

1. Heat a skillet over medium heat. Make little balls of sausage with your hands; drop them into hot pan. Cook in two batches. Brown all sides and completely cook them through. Remove onto a paper towel lined plate or platter.
2. Saute onions in the fat leftover from the pork until soft; about 8 minutes. Add pressed garlic; saute 30 seconds.
3. Meanwhile, add stock, tomatoes, tomato paste, oregano, basil, sugar, chili peppers, pepper and salt to a large, heavy bottomed soup pot or Dutch oven; bring to a boil. Add onion and garlic mixture; simmer 10 minutes, uncovered. With a potato masher, crush down into soup, slightly breaking up tomatoes and onions.