Sausage & Tortellini Soup

• 1 1/2 pounds hot Italian sausage
• 3 to 4 cups beef broth
• 1 (28oz) can Italian plum tomatoes, crushed in puree
• 1 onion, chopped
• 1 large carrot, chopped
• 1 package frozen spinach, thawed, (8 to 10 ounces)
• 1/2 teaspoon garlic powder
• salt and pepper, to taste
• 1 package cheese tortellini, fresh or frozen

1. Remove sausage from casing and brown, breaking it up. Drain sausage and transfer to a stockpot or Dutch oven

Add remaining ingredients, except tortellini, and simmer for 45 minutes to 1 hour, until vegetables are tender.

3. Add tortellini and cook for the length of time indicated on package directions.

For the slow cooker, follow steps 1 and 2, but cook covered on low for 6 to 9 hours; add cooked tortellini (cook following package directions) in the last 15 minutes.
Serves 6.