Dry Tortellini pasta 8 oz pkg – I used tricolor, cheese
1/2 lb browned Italian sausage – I use Bob Evans Italian Sausage in the (green wrapper) roll. I saved half for omelets the next morning.
1 cup water
1 can Italian style diced tomatoes – 14 oz
1 cup diced or chopped carrots
1/2 an onion, diced
1 cup diced celery
1-1/2 cups chopped fresh spinach
2-3 cloves of minced garlic
2 teaspoons oregano
2 teaspoons basil
2 teaspoons rosemary
2 tablespoons olive oil
salt and pepper to taste (I actually didn’t add any salt!)
In a large stock pot on the stove, add olive oil, onions and garlic. Heat until onions are translucent. About 5 minutes.
Add sausage, carrots, celery, tomatoes, chicken broth, water, oregano, basil and rosemary. Heat until boiling stirring every so often. Let boil for about 5 minutes. If your carrots are large, you may have to cook longer so they soften.
Once boiling, add pasta and spinach and simmer for 15-20 minutes or until pasta is done to your liking.
Serve in bowls topped with Parmesan cheese or let simmer on low until ready to serve.
Makes 6-8 servings. Enjoy!