Tortellini Soup with Sausage Recipe

Ingredients

2 (14.5oz)	Cans fire roasted diced tomatoes
1 Pkg	Aneto chicken broth
1 Tbsp	Tomato paste
½ Tsp	Chili powder
½ Tsp	Onion powder
1 Tsp	Cumin
15.5 Oz	Canned black beans, drained and rinsed
1 ½	Cups corn kernels
3 Cups	Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups	Cooked Matiz paella rice

2 tbsp olive oil

8 ounces ground spicy Italian sausage

½ cup yellow onion, peeled and diced

½ cup celery, diced

½ cup carrots, peeled and diced

3 garlic cloves, peeled and minced

1 tsp dried Italian seasoning

¼ cup white wine

1 can (14.5oz.) diced tomatoes

4 cups Aneto Chicken Broth

¼ cup heavy cream

3 tbsp tomato paste

9 oz cheese tortellini

3 cups baby spinach

Salt and pepper

¼ cup grated parmesan

2 tablespoons fresh basil, chopped

Instructions:

Heat oil in a large pot over medium-high heat. Once hot, add the sausage, and cook for 5 minutes or until browned. Using a slotted spoon, remove the cooked sausage, and set aside to drain on a paper towel.
Add onion, celery, carrots, and garlic to the pot, stir to combine, and sauté for 5 minutes or until the veggies are tender-crisp.
Add the Italian seasoning and wine to the pot and bring to a simmer. Simmer for 5 minutes, stirring frequently. Reduce the heat to medium.
Add the tomatoes, broth, cream, and tomato paste to the pot, stir to combine, and bring to a simmer. Simmer for 10 minutes or until the vegetables are tender.
Add the tortellini to the pot and cook until al dente (about 5 minutes for fresh tortellini). Add the spinach, stir to combine, and cook until wilted, about 1-2 minutes more. Season the soup to taste with salt and pepper.
Divide soup between bowls and sprinkle with parmesan and basil before serving.

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