INGRÉDIENTS
Soup
1 tablespoon vegetable oil
1 pound ground Italian Sausage
1/2 cup diced onion about 1/2 medium-sized onion
1 tablespoon minced garlic
28 ounces canned crushed tomatoes
32 ounces vegetable broth chicken works too
2 tablespoons fresh chopped basil
salt and pepper to taste
9 ounces refrigerated tortellini
2 cups packed fresh spinach
Crostini
6 Baguette slices (about 1/3 of a baguette)
1 tablespoon butter
2 tablespoons freshly shredded Parmesan Cheese
INSTRUCTIONS
Soup
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.
Crostini
Slice baguette into 1/2 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.