1 tablespoon vegetable oil
1 pound ground Italian Sausage
½ cup diced onion (about ½ medium-sized onion)
1 tablespoon minced garlic
1-28 oz can crushed tomatoes
1-32. oz. box of vegetable broth (chicken works too)
2 tablespoons fresh chopped basil
1 teaspoon salt
½ teaspoon pepper
1 9-ounce package refrigerated tortellini
2 cups packed fresh spinach
Fresh Grated Parmesan Cheese
Heat a large, heavy-bottomed pan over medium-high heat. Heat vegetable oil and add diced onion. Saute until onions are soft.
Crumble Italian Sausage and garlic with the onion. Cook until sausage is no longer pink.
Stir in crushed tomatoes, vegetable (or chicken) broth, basil, salt, and pepper. Bring to a boil, reduce heat to low, and cover. Let the soup simmer for 20-30 minutes.
Add tortellini and spinach and simmer for about ten minutes, until pasta is tender.
Serve with shredded Parmesan.
Slice baguette into ½ inch thick slices. Butter one side and place butter side down in a hot skillet until golden brown. Flip bread slices over and sprinkle with Parmesan while the other side gets golden brown. Transfer to a plate and immediately cover loosely with foil if the cheese has not completely melted.