This soup had a long journey: I have been adapting it for over ten years. Taking ingredients out, adding new ones, and then I forgot all about it with all the changes that have happened over the last three years. Then I was going through my notebooks looking for a dessert recipe I wanted to make for this Thanksgiving and found it. After reviewing it after all these years, I felt it was time to share. Enjoy.
1lb of Chicken sausage, cut into half-inch pieces - you can use any Italian sausage as well
6 cups of homemade stock of choice; I use veggie
1 16-ounce can of diced tomatoes
1 12-ounce package of mushroom tortellini
1 8-ounce bag of baby spinach
1 large fennel bulb, diced
1 large yellow onion, diced
2 parsnips, diced
1 pint of small portabella mushrooms, diced
4 cloves of garlic, minced
Salt and Pepper to taste
Grated Cheese for serving
In a large Dutch Oven placed over medium-high heat, drizzle enough oil to coat the bottom of the Dutch oven. Add sausage and saute for eight minutes or until crispy.
Add the fennel, onion, and parsnips and saute for eight more minutes.
Add the can of diced tomatoes and mushrooms, and saute for five minutes. Next, add the stock and garlic, reduce heat, cover, and simmer for twenty minutes. Add tortellini and cook as per the directions on the packaging, but one minute after the tortellini is done, add the baby spinach and stir.
Remove from heat and let rest for minutes before serving with some grated cheese and nice crusty bread.