Instructions

1. 1
   Coat a large stock pot with vegetable spray or 1 teaspoon olive oil.
2. 2
   Remove sausage from casings and heat over medium heat in stock pot until sausage is crumbled and no longer pink.
3. 3
   When the sausage is completely cooked, add sliced mushrooms and cook, stirring occasionally, until they are sautéed.
4. 4
   Add the entire bag of baby spinach.
5. 5
   Cook, stirring occasionally, until spinach is lightly sautéed.
6. 6
   Add diced tomatoes and stir thoroughly.
7. 7
   Add chicken broth and bring to a boil.
8. 8
   Add tortellini and simmer on low for 10–15 minutes until the pasta is cooked.
9. 9
   Ladle into soup bowls and sprinkle generously with Parmesan cheese.