“When are you making my favorite soup Mom?”

Greyson Bartman

Ingredients:

• 12 to 16 ounces sausage – rosemary garlic or mild Italian or sausage of your choice
• 1 medium onion, diced
• 1 medium bell pepper, diced
• 1 can diced tomatoes, 796 mL
• 2 cans water
• 2 cups chicken broth, saved from whole chicken
• 2 tbsp Italian spice, or 2 tsp oregano, 1 tsp rosemary, 1 tsp basil, 1 tsp garlic powder, 1 tsp onion powder
• 1 package cheese tortellini
• 1 cup spinach, chopped or microgreens

Instructions:

Preheat oven to 350F.  Using kitchen shears, cut raw sausage into bite size pieces into a large enamel Dutch oven.  Add diced onions and peppers.  Bake for 25-35 minutes, stirring halfway through, until sausage is cooked through, and onions and peppers are softened.

Move Dutch oven to stovetop. Add tomatoes, water, chicken broth, and seasoning.  Bring to a boil over medium high heat, then turn down to simmer.  Simmer on low for 20-30 minutes.  Add tortellini and spinach/microgreens to soup.  Turn up heat to medium high and cook until tortellini is soft.

Serve with crusty bread and fresh veggies.  Enjoy!