12 ounces Sweet Italian Sausage
Olive Oil
Fresh garlic – to taste
Fresh shallot – to taste
½ cup dry white wine
42 ounces low fat, unsalted chicken broth
18 ounces three cheese tortellini
Diced tomatoes (14 ounce canned)
6 ounces baby spinach
1 Tablespoon unsalted butter
Salt to taste
Heat a Dutch Oven with olive oil and cook sausage thoroughly.
Remove from pan and cut into smaller pieces, set aside.
Add more olive oil and when it is shimmering, add minced garlic and shallot, cook for about 30 seconds. Add wine and broth bringing to a rolling boil. Let the broth deglaze the bottom of the oven. Cook for 3-4 minutes.
Gently add the tortellini to the liquid and cook for 3-4 minutes.
Stir in tomatoes and spinach. I used diced canned tomatoes with zesty jalapeno peppers to give it some heat. Cook until the spinach wilts.
Return sautéed sausage to the soup and cook for an additional 5 minutes. At the very end, add the butter.
Serve and Enjoy!
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