Heat a large, heavy bottomed pan over medium-high heat.
Heat vegetable oil and add diced onion. Sauté until onions are
soft.
Crumble Italian Sauage and garlic with the onion. Cook until
Sauage 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 soup simmer for 20-30 minutes.
Add tortellini and spinach and simmer for about 10 minutes,
until pasta is tender.
Optional- Serve with shredded Parmesan
Originally Submitted
1/6/2019
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