FRIDAY NIGHT DINNER -- spinach & tortellini soup

                              SPINACH and TORTELLINI SOUP

• 1 pound mild Italian sausage
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 8 cups chicken broth, preferably organic
• 3 large organic carrots, cut into small dice
• 1 package frozen chopped spinach, thawed and drained
• 1  15-ounce can cannellini beans
• 1/2 cup freshly grated Parmesan cheese
• 2 plum tomatoes, seeded and diced
• 1  7-ounce package cheese filled tortellini, cooked according to package directions and drained.

1.  Brown Italian sausage in hot oil in a Dutch oven until it crumbles and is no longer pink.  Add the minced garlic to the sausage and continue to sauté 2 minutes.
2.   Add chicken broth and diced carrots to the pot.  Bring to a boil, then reduce heat and simmer until carrots are tender.  Stir in spinach and cannellini beans.  Continue to simmer until heated through.
3.  Right before serving, stir in the Parmesan, diced plum tomatoes and the tortellini.