1 lb ltalian Sausage
1 medium onion finely chopped
3 cloves garlic minced
1 teaspoon dried basil
I teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon dried thyme
6 cups beef broth (divided)
1 1/2 tablespoons tomato paste
1 (14.5 ounce) can fire roasted tomatoes
10 ounces refrigerated tortellini
3 cups spinach
Grated Parmesan Cheese

1 lb ltalian Sausage 1 medium onion finely chopped 3 cloves garlic minced 1 teaspoon dried basil 1 teaspoon dried parsley 1/2 teaspoon dried thyme 6 cup s beef broth (divided) 1 1/2 tablespoons tomato paste 1 (14.5 ounce) can fire roasted tomatoes 10 ounces refrigerated tortellini 3 cup s spinach

1. Brown the Italian Sausage in a Dutch Oven or stockpot over medium heat. When it is almost fully browned add the onion and cook until the sausage is done browning and the onion has softened. Turn the heat to low and add the garlic, basil, oregano, parsley, and thyme; cook for 1 minute stirring constantly.
2. In a small bowl whisk the tomato paste with about 1/2 cup beef broth. To the dutch oven add the remaining beef broth, fire roasted tomatoes and thinned out tomato paste. Increase the heat to medium low and simmer for 3-4 minutes
3. Add the cheese tortellini and simmer for 10-15 minutes or until the tortellinis are cooked to your desired tenderness, Remove the pan from the heat and stir in the spinach. Add salt and pepper to taste
Serve topped with freshly grated Parmesan cheese.