Tuscan Tortellini Soup

1 pound mild or hot Italian sausage
(removed from casing)
1 onion, diced
4 cloves garlic, chopped
1 (32 oz) container vegetable broth
2 (14.5 oz) cans fire roasted tomatoes
2 medium zucchini, chopped
1 cup carrots, diced
2 tbsp. Tuscan Farmhouse Blend
2 (9 oz) package refrigerated
cheese tortellini
1/3 cup fresh spinach, chopped
grated Parmesan cheese (optional)

  • In a large Dutch oven or pot, over medium heat, saute the sausage, onion, and garlic. Cook until sausage is browned and onions are soft.
  • Pour in the vegetable broth, tomatoes with the juices and add the zucchini and carrots, and the Tuscan Farmhouse Blend. Turn up the heat and bring to a boil then immediately turn heat to a simmer for 20 minutes or until carrots are tender.
  • Add in the spinach and tortellini, cooking until tender. Serve with a sprinkle of Parmesan cheese.