Tuscany Soup

The artisan bread was in the oven...and called for some soup to go with it. Here's my version of Tuscany soup...adapted from an Alpha recipe.


Ingredients:

• 1 Tablespoon olive oil
• 1 cup chopped onion
• 3/4 cup chopped celery
• 2 carrots, sliced
• 1 clove garlic
• 3/4 pound smoked sausage, sliced
• 1 28 oz. can diced tomatoes
• 1 can kidney beans
• 4 cups broth (chicken or beef)
• 1 teaspoon basil
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 3 cups fresh baby spinach leaves
• 300 grams cheese-filled tortellini
• freshly grated Parmesan cheese

Method:

1. Saute onions, celery, carrots and garlic in oil in large pot.
2. Add sausage slices and stir until meat is browned and veggies are tender.
3. Add tomatoes, stock, kidney beans...along with seasonings.
4. Bring to a boil....then reduce heat and simmer for 20 minutes.
5. Stir in spinach and tortellini.
6. Cook uncovered for 20 minutes or until pasta is done.
7. Taste and adjust seasoning.
8. Serve in individual bowls...sprinkled generously with shredded Parmesan cheese.
9. Makes 8 servings.

* Use fresh basil and oregano instead of the dried herbs if available.
**Use the meat of your choice...ground beef works well in this soup.