Tortellini Soup with Sausage and Spinach

YUMMY! I have made this three times and it just keeps getting better!



1 TBSP olive oil (I used coconut oil or butter)
1 pound sweet (mild) or hot Italian Sausage or heat and serve (precooked)
2 garlic cloves, minced
6 cups low sodium chicken broth (I used 365 and homemade stock-see Chicken broth post)
1 bay leaf
1 (9oz) fresh cheese tortellini (I used LaPasta-Local to Maryland and sold at Whole Foods)
3 cups baby spinach

1. Heat oil in Dutch oven over med-high heat until just smoking: FRESH PORK/CHICKEN SAUSAGE: cook by rolling occasional, until browned all over, about 10 mins. OR HEAT and SERVE-FULLY COOKED SAUSAGE, slice in to 1/4 inch thick slices and brown all over for about 10 mins. Transfer to a paper towel-plate and pour off all but 1 TBSP fat from pot.
2. Cook onion in the sausage fat until soften, about 5mins. Add garlic, 30 sec. Add broth and bay leaf, scraping up any brown bits at the bottom of the pan, and bring to a boil.
3. FRESH SAUSAGE, cut up into 1/2 inch round and return to pot. OR RETURN heat and serve sausage to the pot. Stir in tortellini and simmer over medium heat until tender 4-8 minutes. Stir in Spinach until wilted and serve. Season with salt and pepper. Discard bay leaf.